**FEBRUARY RECIPES 2**

MOUSSAKA:

1.5kg (about 2 large) eggplant, cut into 5mm-thick slices
Salt
1 tbs olive oil, plus extra to brush
1 brown onion, finely chopped
1 tsp fresh oregano leaves
1/2 tsp Masterfoods ground cinnamon
1/4 tsp ground nutmeg
1kg lamb mince
1 cup (250ml) red wine
400g can diced tomatoes
1 cup grated parmesan

Method
Sprinkle eggplant with salt. Set aside for 1 hour. Rinse and pat dry.

Preheat a grill. Brush the eggplant with olive oil. Grill for 4-5 minutes each side until golden.

Cook the onion, oregano, cinnamon and nutmeg in a frying pan with the oil until soft. Add the mince and cook until browned. Add the wine and tomatoes. Simmer for 25-30 minutes until it thickens.

Preheat oven to 190°C. Layer the eggplant, parmesan and mince in a 12-cup ovenproof dish finishing with eggplant. Spread over the bechamel sauce. Sprinkle with parmesan. Bake for 40-45 minutes or until golden. Set aside for 15 minutes before serving.

LAMB & WATERMELON SALAD:

2 tsp cumin seeds
2 tbs fresh rosemary
1 tsp whole black peppercorns
1/2 tsp dried chilli fl akes
Grated zest of 1 lemon
Grated zest of 1 orange
100ml extra virgin olive oil
4 x 200g lamb backstraps, trimmed
1/4 cup mint leaves, chopped
1/3 cup (95g) Greek-style yoghurt


WATERMELON SALAD:

1 tbs olive oil
1 tbs lemon juice
300g watermelon flesh, roughly chopped
120g feta, crumbled
1/2 cup mint leaves , sliced if large
1/2 cup (60g) pitted kalamata olives, sliced

Pound cumin, rosemary, peppercorns, chilli and 1 teaspoon salt in a mortar and pestle, until coarsely ground. Add the lemon and orange zests, then stir in oil. Place lamb in a shallow dish, pour over marinade, then turn to coat well. Cover and refrigerate for 2 hours.

Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes.

Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then season and toss in a large bowl with the remaining ingredients.

Stir the mint into the yoghurt and season well. Slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side.