Your average moussaka is all about lamb mince and béchamel and eggplant, but it can be pretty stodgy and heavy.
This recipe takes the main ingredients and makes it both lighter and barbecue friendly. Replace mince with lean lamb steaks, cooked medium and the only bit off fiddly work is the béchamel with parmesan, which gives the dish a terrific richness and complexity.
Mix oregano, cinnamon, salt, bay leaves, garlic, oil and wine in a shallow dish and marinate the lamb steaks for 2-4 hours.
Grill the lamb over high heat while grilling the tomatoes and eggplant brushed with oil and seasoned with salt and pepper over medium heat.
Make the béchamel by melting the butter and adding the flour stirring to make a roux. Cook for a few minutes stirring constantly then add the milk, a little at a time. Stir through the parmesan, nutmeg and parsley and cover to keep warm.
Place a lamb steak on each of four plates, then add a slice of eggplant. Then another lamb steak and finally the tomato.
Spoon some béchamel over the top and serve immediately.
