Mary Berry’s Lamb Moussaka is a rich, comforting dish that perfectly blends layers of tender lamb mince, creamy béchamel sauce, and soft, grilled aubergine slices. This Greek-inspired recipe is hearty and flavorful, making it an ideal choice for family dinners or special gatherings. The combination of spiced lamb and the creamy sauce gives this dish a balance of savory and indulgent flavors. It’s a little more involved than a typical weeknight dinner, but the results are well worth the effort.
Mary Berry Lamb Moussaka
Mary Berry’s Lamb Moussaka is a classic Mediterranean dish that consists of layered ground lamb, spiced with cinnamon and herbs, and thin slices of aubergine, all topped with a rich béchamel sauce. The dish is baked until golden and bubbling, creating a mouthwatering meal that’s perfect for feeding a crowd or enjoying leftovers throughout the week. The combination of flavors and textures makes it a truly special dish.
Other Popular Recipes
Why You Should Try This Recipe
- Authentic flavors: A traditional Greek dish with a Mary Berry twist.
- Perfect for gatherings: Great for serving family or friends at dinner parties.
- Rich and hearty: Layers of lamb and creamy béchamel create a satisfying and indulgent meal.
- Freezer-friendly: Make in advance and freeze for a future meal.
- Great for leftovers: Tastes even better the next day as the flavors continue to develop.
- Customizable: Adjust the spices and herbs to suit your taste.
Ingredients Needed to Make Mary Berry Lamb Moussaka
- Ground lamb (500g / 1 lb): The star of the dish, providing rich, savory flavor.
- Aubergines (2 large): Sliced and grilled to create tender layers in the moussaka.
- Onion (1 large): Finely chopped to add sweetness and depth to the lamb sauce.
- Garlic cloves (2): Minced for aromatic flavor.
- Cinnamon (1 tsp): Adds warmth and a slightly sweet flavor to the lamb.
- Dried oregano (1 tsp): Brings Mediterranean herbiness to the sauce.
- Canned tomatoes (400g / 14 oz can): Provides a rich, tangy base for the lamb sauce.
- Tomato paste (2 tbsp): Adds concentrated tomato flavor to the dish.
- Red wine (125ml / ½ cup): Deepens the flavor of the sauce, giving it a complex richness.
- Olive oil (2 tbsp): For frying the aubergines and sautéing the onions.
- Salt and pepper: To taste.
For the Béchamel Sauce:
- Butter (50g / ¼ cup): Creates the base for the sauce.
- Plain flour (50g / ¼ cup): Thickens the béchamel sauce.
- Milk (600ml / 2½ cups): Provides the creamy texture of the sauce.
- Egg yolk (1): Adds richness and helps bind the sauce.
- Grated Parmesan (50g / ⅓ cup): Adds a savory, cheesy finish to the moussaka.
Equipment
- Large skillet or frying pan
- Baking dish (9×13 inch)
- Saucepan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Mary Berry Lamb Moussaka
Step 1: Prepare the Aubergines:
- Slice the aubergines: Cut the aubergines into thin rounds, about ½ cm thick.
- Grill the aubergines: Heat a grill pan over medium heat and brush the aubergine slices with olive oil. Grill them in batches until they are golden brown and tender, about 3-4 minutes per side. Set aside.
Step 2: Make the Lamb Filling:
- Sauté the onions and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
- Cook the lamb: Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Add the spices: Stir in the cinnamon and dried oregano, allowing the flavors to combine.
- Add the tomatoes and wine: Pour in the canned tomatoes, tomato paste, and red wine. Bring the mixture to a simmer and let it cook for 15-20 minutes until the sauce has thickened. Season with salt and pepper to taste.
Step 3: Make the Béchamel Sauce:
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Add the flour: Stir in the flour and cook for 2-3 minutes to create a roux.
- Whisk in the milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
- Add the egg yolk and cheese: Remove the béchamel from the heat and stir in the egg yolk and grated Parmesan.
Step 4: Assemble the Moussaka:
- Layer the aubergines and lamb: In a greased baking dish, spread a layer of the grilled aubergines across the bottom. Add half of the lamb mixture, followed by another layer of aubergines. Top with the remaining lamb mixture.
- Top with béchamel: Pour the béchamel sauce over the top, spreading it evenly with a spatula.
- Bake the moussaka: Preheat your oven to 180°C (350°F). Bake the moussaka for 30-35 minutes until the top is golden and bubbling.
Step 5: Serve:
- Let it rest: Allow the moussaka to rest for 10 minutes before serving. This will help the layers set and make it easier to slice.
- Enjoy: Serve hot, garnished with a sprinkle of fresh parsley or oregano if desired.
What Goes Well With Mary Berry Lamb Moussaka
- Greek salad: A refreshing side with cucumber, tomato, and feta that balances the richness of the moussaka.
- Warm pita bread: Perfect for soaking up the flavorful sauce.
- Roasted vegetables: Serve alongside for a wholesome and hearty meal.
- Tzatziki: A cooling yogurt and cucumber dip that complements the warmth of the spices.
- Rice pilaf: A simple and light side that pairs beautifully with the richness of the moussaka.
- Lemon wedges: A squeeze of fresh lemon juice brightens the flavors of the dish.
Expert Tips for Making the Best Mary Berry Lamb Moussaka
- Grill the aubergines well: Make sure the aubergines are soft and slightly charred for the best texture and flavor.
- Cook the lamb sauce slowly: Letting the sauce simmer ensures the flavors fully develop and the sauce thickens.
- Use good-quality lamb: Ground lamb with the right balance of fat provides the richest flavor.
- Make it ahead: Moussaka tastes even better the next day, so it’s a great make-ahead dish. Simply reheat in the oven before serving.
- Let it rest: Allow the moussaka to rest after baking so that it sets properly and holds its shape when sliced.
Easy Variations of Mary Berry Lamb Moussaka
- Vegetarian option: Swap the lamb for a hearty vegetable mix or lentils to create a vegetarian version.
- Use beef instead: Ground beef can be used as a substitute for lamb if preferred.
- Add potatoes: Some versions of moussaka include a layer of thinly sliced potatoes for added heartiness.
- Lighter béchamel: Use low-fat milk or a plant-based alternative for a lighter béchamel sauce.
- Spice it up: Add a pinch of red pepper flakes for a bit of heat.
Best Practices to Store Mary Berry Lamb Moussaka
- Refrigerate leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for later: Moussaka freezes well. Wrap individual portions in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat carefully: Reheat in the oven at 180°C (350°F) until warmed through, or microwave in short intervals to avoid overcooking.
Best Practices to Reheat Mary Berry Lamb Moussaka
- Oven reheating: Reheat in the oven at 180°C (350°F) for 20-25 minutes until hot and bubbly.
- Microwave method: Heat individual portions in the microwave in 1-2 minute intervals, checking and stirring between each.
How Can I Make Mary Berry Lamb Moussaka Healthier?
- Use less oil: Grill the aubergines with minimal olive oil to reduce the fat content.
- Use lean lamb: Opt for a leaner cut of lamb to lower the calorie count.
- Lighten the béchamel: Substitute full-fat milk with low-fat or almond milk to create a lighter béchamel sauce.
- Add more vegetables: Increase the vegetable content by adding layers of grilled zucchini or peppers.
Nutrition Value (per serving):
- Calories: 500
- Fat: 32g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
FAQs
Can I make lamb moussaka ahead of time?
Yes, lamb moussaka can be made ahead of time. Assemble the dish, cover it, and store it in the fridge for up to 24 hours before baking. You can also freeze the assembled moussaka before baking and cook it straight from frozen, adding extra baking time.
Can I freeze lamb moussaka after cooking?
Yes, cooked lamb moussaka can be frozen. Let it cool completely before wrapping it in plastic wrap and freezing. It can be stored for up to 3 months. To reheat, thaw overnight in the fridge and bake until heated through.
What can I substitute for aubergine in moussaka?
Zucchini or thinly sliced potatoes can be used as a substitute for aubergines in moussaka. Grill or pre-cook them to achieve a similar texture before layering them into the dish.
How do I prevent the béchamel sauce from curdling in lamb moussaka?
To prevent curdling, cook the béchamel sauce over medium heat and whisk constantly until it thickens. Make sure to let it cool slightly before adding the egg yolk to avoid scrambling.
Final Words
Mary Berry’s Lamb Moussaka is a comforting, richly layered dish that brings together tender lamb, creamy béchamel, and soft aubergine. It’s perfect for a hearty dinner or a special occasion, and the flavors continue to develop over time, making it ideal for leftovers.
This traditional recipe with Mary Berry’s twist is sure to impress family and friends alike. Enjoy the robust flavors and satisfying textures of this Mediterranean classic!
More By British Baking Recipes
- Mary Berry Chicken Liver Pate
- Jamie Oliver Chicken Liver Pate
- Jamie Oliver Slow Cooker Chicken Curry
- Hairy Bikers Chicken Balti
Mary Berry Lamb Moussaka
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Mary Berry’s Lamb Moussaka is a classic Mediterranean dish that consists of layered ground lamb, spiced with cinnamon and herbs, and thin slices of aubergine, all topped with a rich béchamel sauce. The dish is baked until golden and bubbling, creating a mouthwatering meal that’s perfect for feeding a crowd or enjoying leftovers throughout the week. The combination of flavors and textures makes it a truly special dish.
Ingredients
- Ground lamb (500g / 1 lb): The star of the dish, providing rich, savory flavor.
- Aubergines (2 large): Sliced and grilled to create tender layers in the moussaka.
- Onion (1 large): Finely chopped to add sweetness and depth to the lamb sauce.
- Garlic cloves (2): Minced for aromatic flavor.
- Cinnamon (1 tsp): Adds warmth and a slightly sweet flavor to the lamb.
- Dried oregano (1 tsp): Brings Mediterranean herbiness to the sauce.
- Canned tomatoes (400g / 14 oz can): Provides a rich, tangy base for the lamb sauce.
- Tomato paste (2 tbsp): Adds concentrated tomato flavor to the dish.
- Red wine (125ml / ½ cup): Deepens the flavor of the sauce, giving it a complex richness.
- Olive oil (2 tbsp): For frying the aubergines and sautéing the onions.
- Salt and pepper: To taste.
For the Béchamel Sauce:
- Butter (50g / ¼ cup): Creates the base for the sauce.
- Plain flour (50g / ¼ cup): Thickens the béchamel sauce.
- Milk (600ml / 2½ cups): Provides the creamy texture of the sauce.
- Egg yolk (1): Adds richness and helps bind the sauce.
- Grated Parmesan (50g / ⅓ cup): Adds a savory, cheesy finish to the moussaka.
Instructions
1. Prepare the Aubergines:
- Slice the aubergines: Cut the aubergines into thin rounds, about ½ cm thick.
- Grill the aubergines: Heat a grill pan over medium heat and brush the aubergine slices with olive oil. Grill them in batches until they are golden brown and tender, about 3-4 minutes per side. Set aside.
2. Make the Lamb Filling:
- Sauté the onions and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
- Cook the lamb: Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Add the spices: Stir in the cinnamon and dried oregano, allowing the flavors to combine.
- Add the tomatoes and wine: Pour in the canned tomatoes, tomato paste, and red wine. Bring the mixture to a simmer and let it cook for 15-20 minutes until the sauce has thickened. Season with salt and pepper to taste.
3. Make the Béchamel Sauce:
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Add the flour: Stir in the flour and cook for 2-3 minutes to create a roux.
- Whisk in the milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
- Add the egg yolk and cheese: Remove the béchamel from the heat and stir in the egg yolk and grated Parmesan.
4. Assemble the Moussaka:
- Layer the aubergines and lamb: In a greased baking dish, spread a layer of the grilled aubergines across the bottom. Add half of the lamb mixture, followed by another layer of aubergines. Top with the remaining lamb mixture.
- Top with béchamel: Pour the béchamel sauce over the top, spreading it evenly with a spatula.
- Bake the moussaka: Preheat your oven to 180°C (350°F). Bake the moussaka for 30-35 minutes until the top is golden and bubbling.
5. Serve:
- Let it rest: Allow the moussaka to rest for 10 minutes before serving. This will help the layers set and make it easier to slice.
- Enjoy: Serve hot, garnished with a sprinkle of fresh parsley or oregano if desired.
