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1
Combine 1 tablespoon of the butter with the olive oil in a large deep skillet or flameproof casserole with a lid and place over medium-high heat.When the butter foam subsides, add the chunks of meat, sprinkling them with salt and pepper as they brown.
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2
When the pieces are deeply browned, at least 10 minutes, transfer to a plate; pour or spoon off any excess fat.
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3
Add the onion and garlic, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, 5 to 10 minutes.
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4
Add the tomatoes and about 1 cup water and bring to a boil; cover, then adjust the heat so the mixture simmers steadily.
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5
Cook, adding a little more water if necessary, until the lamb is perfectly tender, at least an hour.
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6
When done, the mixture should be moist but not soupy; cook out some of the liquid if necessary.
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7
(This portion of the recipe can be done in advance; cover and refrigerate for up to a day before proceeding if you like.)
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8
Meanwhile, start a charcoal or gas grill or preheat the oven to 500F.
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9
Prick the eggplant all over with a thin-bladed knife (they might explode otherwise) and grill or roast, giving quarter turns as they blacken, until completely collapsed, 15 to 30 minutes.
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10
When the eggplant is done, use a towel to hold it by its stem and a sharp knife to peel off the skin.
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11
Put the pulp, less as many seeds as you can do away with easily, into a bowl with the lemon juice.
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12
Put the remaining butter in a 1-quart (approximately) saucepan over medium heat.
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13
Stir in the flour a bit at a time until the mixture is well blended.
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14
Then continue to cook, stirring constantly, until the mixture browns a bit.
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15
Add the milk a bit at a time, stirring (or, better still, whisking) after each addition to keep the mixture smooth.
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16
Season with salt and pepper and cook, stirring almost constantly, until the sauce is thick, 5 to 10 minutes.
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17
When the eggplant is cooled, put it in a colander or strainer and squeeze it with your hands to remove as much excess water as possible and to break it up.
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18
Put it in another bowl and mash it with a fork until very smooth, then combine it with the sauce, beating with a wooden spoon until quite smooth.
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19
Put in a saucepan and reheat, then turn the heat to a minimum and stir in the cheese.
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20
Taste and adjust the seasoning.
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21
Put a puddle of the eggplant sauce on each plate, then top with a portion of the lamb.
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22
Serve immediately, with the lemon wedges.
