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Mary Berry Lamb Moussaka

Mary Berry Lamb Moussaka recipe
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Mary Berry’s lamb moussaka is a classic Greek-inspired layered dish made with seasoned minced lamb, sautéed aubergines, tomatoes, herbs, and a smooth white sauce baked until golden. It’s similar to lasagne but uses vegetables instead of pasta for a lighter finish.

Ingredients

Scale

For the Lamb Filling

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 500g minced lamb

  • 1 tsp ground cinnamon

  • 1 tsp dried oregano

  • 2 tbsp tomato purée

  • 400g chopped tomatoes

  • Salt and pepper to taste

For the Aubergine Layers

  • 2 large aubergines, sliced into rounds

  • Olive oil for brushing

  • Salt

For the Béchamel Sauce

  • 40g butter

  • 40g plain flour

  • 400ml milk

  • Pinch of nutmeg

  • 50g grated cheese (optional)

  • Salt and pepper

Instructions

Step 1: Prepare the Aubergines

Brush aubergine slices with olive oil, season lightly, and roast at 200°C (400°F) for 15 minutes until softened.

Step 2: Cook the Lamb Filling

Heat oil, sauté onion and garlic, add lamb and brown well.

Step 3: Add Tomato and Spices

Mix in tomato purée, chopped tomatoes, cinnamon, oregano, salt, and pepper. Simmer 15 minutes until thickened.

Step 4: Make the Béchamel Sauce

Melt butter, whisk in flour, then gradually add milk. Cook until smooth and thick. Season with nutmeg, salt, and pepper.

Step 5: Assemble the Moussaka

Layer roast aubergines at the base of a dish, top with lamb mixture, then repeat. Finish with béchamel sauce and cheese.

Step 6: Bake Until Golden

Bake at 200°C (400°F) for 25–30 minutes until bubbling and lightly browned on top.

Step 7: Rest and Serve  

Let it rest for 10 minutes before slicing for cleaner layers.

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-moussaka/