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Lamb Moussaka

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Lamb moussaka is a Greek dish made of layered eggplant, ground lamb and a thick white sauce. It’s amazing.

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Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • 3 eggplants
  • Kosher salt
  • 2 oz. flour
  • 3/4 c. vegetable oil
  • 2 oz. unsalted butter
  • 6 shallots or 2 small onions
  • 1 1/2 lb. lean ground lamb
  • 1 can chopped tomatoes
  • 2 tbsp. finely chopped chives
  • 3 oz. red wine
  • 2 tsp. lemon juice
  • 1/2 tsp. dried sage
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground allspice
  • 3 tbsp. tomato puree
  • 3 oz. fresh white breadcrumbs
  • 9 oz. ricotta cheese
  • 5 egg yolks
  • 2 1/4 c. half and half
  • 1/2 tsp. salt
  • 1/4 tsp. grated nutmeg
  • 3 oz. finely grated Parmesan cheese

Details

Preparation time 50mins
Cooking time 100mins
Adapted from fionalikesfood.com

Preparation

Step 1

1. Cut eggplant, sprinkle with salt and drain for 30 minutes
2. Rinse and dry on paper towels
3. Heat oil in pan over medium heat
4. Dip eggplant slices in flour, shake off excess, and saute until soft and brown, about 3-4 minutes on each side
5. Drain on paper towels
6. Preheat oven to 375 degrees
7. In a large pan, melt butter, 2 oz. and saute shallots until soft
8. Add ground lamb, breaking it up with fork and cook for 8 minutes, or until well browned
9. Drain to get rid of excess fat and return to pan
10. Add canned tomatoes, chives, wine, lemon juice, sage, pepper, allspice and salt
11. Cook 2 minutes and remove from heat
12. Add breadcrumbs and tomato paste
13. In a separate bowl, mix together ricotta cheese, egg yolks, half and half, salt, nutmeg and Parmesan cheese
14. Assemble moussaka: arrange 1/3 of eggplant in a 9×13 inch baking dish and cover with half of the lamb mixture
15. Smooth mixture out with spatula
16. Add 1/3 of eggplant and cover with the remaining lamb mixture. Smooth it out again, you know the drill
17. Arrange remaining eggplant over meat mixture and pour white sauce over the top
18. Bake for 45-50 minutes, or until golden brown
19. Eat it. Opa!

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