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Greatest plates · Main
Greek Lamb Moussaka
The classic Greek bake: layers of roasted eggplant and potato, a rich cinnamon-spiced lamb ragu, and a thick creamy bechamel baked golden on top. Hearty enough to stand alone as a full dinner.
Serves 4Prep 40 minCook 75 minLamb
Containsdairy · egg · gluten
Protein 19%Carbs 24%Fat 57%
About 974 kcal a serve — 45 g protein, 58 g carbs, 60 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
prepPreheat your oven to 200°C. Line two baking trays with paper.
Roast the vegetables
cookLay the eggplant and potato rounds on the trays, brush both sides with most of the olive oil and season. Roast for 25 minutes until softened and lightly golden, turning once. Set aside and lower oven to 180°C.
On the traysRoast →
25 min at 200°C
Brown the lamb
cookHeat the remaining oil in a large pan over medium-high heat. Add the onion and cook 4 minutes until soft, then add garlic. Add the lamb mince and brown well, breaking it up, about 8 minutes.
In the panBrown →
12 min
Build the ragu
cookStir in the cinnamon, oregano and tomato paste and cook 1 minute. Pour in the wine and let it bubble away, then add the crushed tomatoes. Season and simmer for 15 minutes until thick.
In the panSimmer →
15 min
Make the bechamel
cookMelt the butter in a saucepan, whisk in the flour and cook 1 minute. Gradually whisk in the warm milk until smooth and thick, about 5 minutes. Off the heat, stir in nutmeg, parmesan and season, then whisk in the beaten eggs.
In the saucepanWhisk →
8 min
Layer it up
assembleIn a baking dish, layer the potato slices, then eggplant, then the lamb ragu. Top with a final layer of eggplant, then pour over the bechamel and smooth the top.
Bake
cookBake at 180°C for 40–45 minutes until the top is golden and set. Rest for 15 minutes before slicing so the layers hold.
Cook's noteResting is essential — moussaka slices cleanly once it has settled. Salting the eggplant slices for 20 minutes then patting dry gives an even better texture if you have time.
Estimated per serve
974 kcal · 45 g protein · 58 g carbs · 60 g fatestimates, within ~10%
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