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Recipe

Greek Lamb Moussaka with Potatoes & Eggplant in Béchamel Sauce

Cook time
60 min
Serves
2, 3 or 4
Steps
6

The cut

Lamb Mince Less Than 10% Fat

350 g for 2 people

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Greek Lamb Moussaka with Potatoes & Eggplant in Béchamel Sauce

Ingredients

Lamb sauce

  • Lamb Mince Less Than 10% FatFrom the counter350 g
  • Potatoes450 g
  • Long Eggplant125 g
  • Olive oil1 tbsp
  • Salt½ tsp
  • Black Ground Pepper½ tsp
  • Red onion1
  • Garlic cloves2
  • Fresh parsley15 g
  • Tomato paste70 g
  • Beef stock cube½
  • Dried oregano2 g
  • Cinnamon powder2 g
  • Allspice powder2 g
  • Water200 ml

Bechamel

  • Parmesan30 g
  • Organic Eggs1
  • Butter20 g
  • Plain flour20 g
  • Whole milk200 ml
  • Nutmeg1 g
  • Salt¼ tsp
  • Black Ground Pepper¼ tsp

Method

  1. Roast vegetables

    • Preheat the oven to 220°C/200°C fan.
    • Slice the potatoes and eggplant into approx 0.25cm thick long vertical slabs.
    • Place the potatoes at the bottom of a baking tray.
    • Add the eggplant on top.
    • Drizzle with olive oil and season with salt and pepper.
    • Roast for 25 min until the potatoes are fork tender and halfway cooked through.

    Tip: Roasting the vegetables cuts back on calories compared to frying, and it's just as delicious!

  2. Prep

    • Meanwhile, peel and finely chop the onion and garlic.
    • Pick and finely chop the parsley.

  3. Cook lamb

    • Heat a large pan over a medium heat with a drizzle of olive oil.
    • Add the onion. Fry for 3-5 min until softened.
    • Add the garlic and lamb. Fry for 5 min until browned.
    • Add the tomato paste. Fry for 1-2 min further.
    • Add the stock cube, oregano, cinnamon, allspice, measured water, and black pepper.
    • Mix, cover and simmer for 5 min until thickened.
    • Turn off the heat and stir in the parsley.

  4. Make Bechamel Sauce

    • Grate the parmesan. Separate the egg yolks, discarding the white.
    • Heat a saucepan over medium heat. Add the butter and flour. Cook, stirring continuously, for 1 min or until a sandy paste has formed.
    • Gradually whisk in the milk. Cook for 3-5 min until the sauce thickens. Remove the pan from the heat. Allow the sauce to cool for 2 mins.
    • Whisk in the parmesan, nutmeg, a pinch of salt and pepper, and egg yolks.

    Tip: Adding egg yolks to bechamel thickens the sauce for a custard-like texture when baked.

  5. Bake

    • To a medium ovenproof dish, add half of the lamb sauce.
    • Cover with a layer of potatoes, then the eggplants.
    • Add the rest of the lamb, and top with the bechamel sauce.
    • Bake for 20-25 min until golden brown on top.
    • Set aside to cool for 5-10 min before slicing.

  6. Serve

    • Divide the Greek Lamb Moussaka amongst plates, and enjoy!

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