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Lamb Moussaka
...in your mind.
Lamb Moussaka

Lamb Moussaka

Serves 6 - Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

Ingredients

  • 2 large globe eggplants
  • Olive oil
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 2 pounds ground lamb
  • 2 cups tomato sauce
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup chopped Italian parsley
  • Kosher salt & fresh ground pepper
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk, warmed
  • 1/8 teaspoon nutmeg
  • 1/4 cup breadcrumbs

Directions

  1. Preheat oven to 350
  2. Slice eggplants to get 12 – 1/4 inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened
  3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
  4. Add lamb and cook until no longer pink – pour off any fat that accumulates
  5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
  6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
  7. Add the warm milk one cup at a time and whisk continuously until smooth
  8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
  9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce
  10. Smooth sauce over the top and scatter wit breadcrumbs
  11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve
Lamb Moussaka

Lamb Moussaka

Serves 6 - Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

Ingredients

  • 2 large globe eggplants
  • Olive oil
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 2 pounds ground lamb
  • 2 cups tomato sauce
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup chopped Italian parsley
  • Kosher salt & fresh ground pepper
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk, warmed
  • 1/8 teaspoon nutmeg
  • 1/4 cup breadcrumbs

Directions

  1. Preheat oven to 350
  2. Slice eggplants to get 12 – 1/4 inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened
  3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
  4. Add lamb and cook until no longer pink – pour off any fat that accumulates
  5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
  6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
  7. Add the warm milk one cup at a time and whisk continuously until smooth
  8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
  9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce
  10. Smooth sauce over the top and scatter wit breadcrumbs
  11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve