Mary Berry Lamb Moussaka

Mary Berry’s Lamb Moussaka is made with lamb mince, aubergines, tomatoes, onion, garlic, and a rich béchamel sauce. This delicious Lamb Moussaka recipe creates a hearty dinner that takes about 3 hours and 20 minutes to prepare and can serve up to 6 people.

Ingredients Needed

For the Filling:

• 75ml/6fl oz olive oil
• 1 large onion, finely chopped
• 675g/1½lb lamb mince
• 3 cloves garlic, chopped
• 1.25ml/¼ tsp cinnamon
• 1.25ml/¼ tsp allspice
• 2 x 400g/14oz tins chopped tomatoes
• 1 tbsp fresh oregano, chopped
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 175ml/6fl oz white wine
• 4 medium aubergines, cut into 1cm/½in slices
• Salt and freshly ground black pepper
• Plain flour, for dusting

For the Topping:

• 85g/3oz unsalted butter
• 85g/3oz plain flour
• 900ml/1½pt milk
• 85g/3oz Parmesan, grated
• 115g/4oz Gruyère, grated
• 2 free-range egg yolks
• 1 free-range egg

How To Make Lamb Moussaka

1. Cook the Onion: Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes until soft but not colored.
2. Brown the Lamb: In a frying pan, brown half the lamb, then add to the onion. Stir in the garlic and break up the meat. Brown the remaining lamb.
3. Combine Ingredients: Stir in cinnamon, allspice, chopped tomatoes, oregano, bay leaves, thyme, and de-glaze the pan with white wine. Pour into the casserole and simmer for about 1 hour.
4. Prepare Aubergines: Place aubergines in a colander, sprinkle with salt, and leave for 30 minutes to draw out bitter juices.
5. Make the Béchamel Sauce: Melt butter in a non-stick pan, stir in flour, then gradually add milk. Stir until thickened and simmer for 5-8 minutes. Remove from heat, stir in 55g/2oz Parmesan and 55g/2oz Gruyère, and season.
6. Fry Aubergines: Rinse and pat dry the aubergines. Dust with flour and fry in the remaining olive oil until golden, about 8-10 minutes. Drain on kitchen paper.
7. Combine Egg with Sauce: Once the white sauce cools, whisk in the egg and egg yolks.
8. Layer the Moussaka: In a 30 x 20cm/12 x 8in ovenproof dish, layer a third of the mince, half the aubergine slices, and repeat. Finish with the remaining mince, then pour over the cheese sauce. Sprinkle with remaining cheeses.
9. Bake: Bake in a preheated oven at 180C/160C Fan/Gas 4 (350F) for 50-60 minutes until bubbling and golden. Allow to settle for 5 minutes before serving.
10. Serving Suggestion: Serve with a chunky tomato, cucumber, parsley, and mint salad, and crusty bread.

Recipe Tips

• Salt the Aubergines: Always sprinkle salt on the sliced aubergines and let them sit for 30 minutes. This helps remove bitterness and makes them taste better.
• Control the Heat: When cooking the lamb and onion, keep the heat medium to avoid burning. You want the onion soft and sweet, not browned.
• Let the Béchamel Cool: Allow the béchamel sauce to cool slightly before adding the eggs. This prevents the eggs from scrambling in the hot sauce.
• Rest Before Serving: Let the moussaka sit for 5-10 minutes after baking. This helps the layers set, making it easier to cut and serve clean squares.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover lamb moussaka cool until it reaches room temperature. Then, cover it tightly and store it in the fridge for up to 3 days.
• Freeze: You can freeze lamb moussaka for up to 3 months. After freezing, thaw it overnight in the fridge before reheating.
• Reheat: Preheat the oven to 180C/350F. Place the moussaka in an oven-safe dish and cover it with foil to keep it moist. Heat for about 25-30 minutes or until it’s hot throughout.

Nutrition Facts

Serving Size: 1 piece (approx. 250g)

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 22g

Try More Mary Berry Recipes:

• Mary Berry Lyonnaise Potatoes
• Mary Berry Pumpkin Pie
• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Rhubarb Crumble