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1. Mix all ingredients, except for the salt, oregano and lamb, in a bowl.
2. Add the lamb to the bowl, stir to coat well with the marinade. Cover with cling wrap and refrigerate overnight or for at least 2 hours.

1. Preheat oven at 180°C.
2. In a saucepan, heat 1 tbsp butter and 1 tbsp oil on med-high heat. Add onion and sauté till soft, then add the garlic and cook slightly. Add lamb mince, season with salt and pepper. Stir on high heat until lamb browns, about 3-5 mins. Add tomato paste, cinnamon and raisins.
3. Reduce heat to medium-low and simmer for 5 mins. Add crushed tomatoes and increase heat to medium and cook for 15-20 mins. Allow to cool and mix in parsley and 2 tbsp mint.
4. Peel eggplants then slice to 7-8mm thick long slices.
5. Salt eggplant slices and let stand half hour, then rinse and pat dry.
6. Heat a grill plate. Brush the eggplants with olive oil and grill eggplants until slight golden colour, approx 1 min each side
7. Remove eggplants from grill, place on absorbent paper towels and allow to cool.
8. In a separate saucepan, on medium-low heat, add the butter and cook until it goes slightly nutty then mix in the flour to make a roux, cook further 2 mins.
9. Whisk in the milk and cook for a further 5 minutes or until the milk has thickened.
10. Whisk in the parmesan cheese until melted through, add the nutmeg and take of heat, then mix in the egg. Season with salt and pepper.
11. Now fold the béchamel into the lamb filling mixture and set aside.
12. Place the cubed potatoes in saucepan and cover with cold water.  Then boil the potatoes on high heat until cooked, approx 12-15 minutes.  Test with a fork or skewer as they should slide off easily once poked.
13. Strain the potatoes in a colander and allow draining and steaming for 5 mins.
14. Line the inside of 4 large soufflé moulds or ramekins with butter and sprinkle with breadcrumbs
15. Layer eggplants slices inside moulds and allow some to hang over top.
16. Then fill the moulds with 4 heaped tablespoons of the lamb-béchamel mix.
17. Fold over loose eggplants and press down to even surface.
18. Place the boiled potatoes in a mixing bowl, and mash with a fork or potato masher, then add salt and pepper and mix until combined.
19. Spread 2 heaped tablespoons of potato puree over each soufflé mould and level the top with the back of a knife or spatula.
20. Place moulds in oven and bake for 20-25 minutes depending on size of moulds. Remove from oven and allow to rest for 5 mins.
21. To make feta sauce: In a bowl, add feta, yoghurt, 2 tbsp olive oil, juice of ½ lemon. Then whisk briskly until well combined and a smooth velvety texture is achieved.
22. Heat a grill to med-high heat and season the surface by brushing with oil. Season the lamb with salt, pepper and oregano. Combine ¼ cup of olive oil with the lemon juice of 1 lemon to use for basting.
23. Place lamb steaks on grill and cook for 3-4 minutes, then baste with lemon-oil. Turn lamb over to other side and cook for a further 1-2 minutes depending on preference for doneness. Baste again, take off grill and allow to rest for 5 minutes.

1. Invert the soufflé moulds with the moussaka timbales onto each plate.  Slice the lamb steaks into 4-5 pieces and place on plate next to the Moussaka.
2. Spoon on the feta sauce over the Moussaka and a little on the lamb.  Sprinkle with the remaining 2 tbsp mint and sumac as garnish.