Greek Style Lamb and Tomato Casserole

1 1/4 lbs ground lamb
28 oz can chopped tomatoes
olive oil

1 tsp chopped rosemary, finely chopped

1 tsp fresh oregano, finely chopped

4 tomatoes, sliced

10 oz tub Greek yogurt

1 egg, beaten

1/3 cup feta, crumbled, 

1/4 cup Parmesan, finely grated

Preheat the oven to 400 degrees F. 

Fry the lamb in a tablespoon of olive oil for about 5 minutes, stirring frequently until lightly browned. Spoon off any excess fat.

Stir in the canned tomatoes and fresh herbs, and simmer for 20 minutes until the lamb is totally cooked.

Place one layer of sliced tomatoes on the base of a 10" x 7" casserole dish, then spoon over half the lamb mixture. Repeat with another layer of tomato slices and the rest of the lamb mixture. Finish with a final layer of sliced tomatoes.

Whisk the Greek yogurt and egg together and pour over the top. Finish off by sprinkling the crumbled feta and Parmesan over the top, and bake for minutes, until the topping is begins to bubble a little and turn golden brown.

This is delicious served with a tomato salad, Calamata olives and plenty of sliced cucumbers. 

This dish is super easy to make, and the cheesy topping is just delicious! I might try making another dish with ground beef and vegetables, but using the same topping.

Keep me posted!