Quick Scotch Lamb and Vegetable Bake
350 g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded (or 350g neck fillet of lamb, thinly sliced and flash-fried)
300 g selection of chargrilled aubergine, courgettes , onions, peppers etc from the supermarket deli counter
4 large tomatoes, thinly sliced
1 tsp dried oregano
300 g plain Greek-style yogurt (not too low fat)
1 egg yolk
3 tbsp grated parmesan, plus extra for the top
- Preheat the oven to 220°C and place a baking sheet on the middle shelf to heat.
- Grease a shallow oven proof dish and layer the meat and vegetables, finishing with a layer of sliced tomatoes sprinkled with oregano.
- Whisk the topping ingredients together with a little salt and freshly ground black pepper and spoon over the top of the lamb and vegetables, sprinkle with a little extra parmesan and bake in the oven for 20 minutes till the topping is set and golden brown.
Serve with a nice crisp salad.