5large 1.5cm-thick slicessourdough breadcut in half (stale or fresh and toasted)
Instructions
Heat the oven to 190C(170C fan)/375F/gas mark 5. Heat two tablespoons of oil in a large, nonstick saute pan on a medium-high flame. Add the garlic, onion and a teaspoon of salt, and fry for eight to 10 minutes, stirring often, until soft and golden.
Add the lamb, chilli, nutmeg, lemon zest and lots of pepper, and fry for 12 minutes. Don’t stir too often – you want the lamb to catch a bit on the pan, to build up a crust.
Add the tomato paste, cook for two minutes, until it, too, starts to catch, then add the wine and 400ml stock. Stir, then simmer for 12-15 minutes, until thickened and reduced to the consistency of ragù.
Break the chilli down into the sauce by mashing it with the back of a spoon (or remove it entirely if you prefer it less spicy).
Spread a third of the lamb mix in a thin, even layer in a high-sided, 20cm x 30cm baking dish. Scatter a third of the basil on top, followed by a third of the cheeses, then lay one and a half slices of the bread on top (it won’t cover the cheese entirely, but that’s OK).
Repeat, then add a final layer each of meat and cheese and two slices of bread. Pour the remaining 600ml stock evenly over the top layer and drizzle with a tablespoon of oil.
Cover the dish tightly with foil, then bake for 20 minutes. Remove the foil and bake for 25-30 minutes more, until crisp and golden brown on top. Leave to cool for 10 minutes, then serve with some extra basil leaves scattered on top.