Lamb Moussaka with potatoes is a quick, easy and simple dish packed with veggies and a delicious lamb mince that was spiced through and topped with melted cheese.
This recipe is one of the best moussaka versions you will ever get to make and taste because it is made easier, but with just the same flavorful aspects that made the dish well known not just in the Mediterranean from where it originated but also along other foreign countries.
Check also my Moussaka (Musaka) Greek Recipe.
The mixed spices added to the recipe also made it taste even better. This dish, overall, is deliciously meaty, saucy, and cheesy with a hint of creamy spiced-up taste.
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Lamb Moussaka Recipe with Potatoes
Traditional lamb moussaka is a tedious recipe to make. It is more intricate than anyone can expect, and it requires quite a lot of time and effort to perfectly serve anyone. Indeed, it is not considered a quick and easy meal idea you can have for a weeknight dinner. However, this Lamb Moussaka is filled with nice tricks and cheats that enable us to make moussaka far simpler and easier than expected without lessening the quality of taste.
Consider this version of the recipe as a kitchen hack that you can pull off without any problem at all.
This recipe is the closest you can ever get to having an excellent Mediterranean dish at home without having to stress over its process of cooking. Enjoy a comforting and filling meal when you get to serve this dish for lunch or dinner. You can even include it in the menu for a special occasion so that you can share your superb cooking skills with others. Make the most out of this dish!
Why Does This Recipe Work
Lamb Moussaka is a must-try recipe that you should add to your list of dishes you need to make in the comfort of your kitchen. Fill your home with the appetizing aroma of this dish because of the following reasons:
- This dish is packed with all the delicious flavors! Potatoes, eggplant, lamb mince, and cheese in one dish? That can only mean one thing: excellent delicious food to enjoy.
- It is a freezer-friendly recipe. Don't worry about your leftovers because you can easily just freeze and reheat them when you want to get another serving the next day or so.
- This dish requires no other side dish. It is already a meal by itself. One serving can already make you full and satisfied.
- Filled with veggies that children will get to enjoy! We all know how hard it can be to make kids eat veggies, but with this recipe, the veggies are so much more appetizing that kids will surely give it a go.
- It feels like lamb recipes can be quite scarce sometimes. This dish can be added to your lamb recipes; you can try it any time you would like to.
Ingredients
Potatoes. Potatoes give this dish a mild sweetness, and it also helps texturize the dish into a tender-like creaminess that makes the recipe even more luscious.
Olive Oil. Use olive oil for this recipe because it has a high smoke point, and will not add any unwanted taste to the dish while cooking.
Onion. It gives off an umami taste that enhances all other flavors in the recipe.
Lamb Mince. The base ingredient! Lamb mince is a meaty addition to the dish that we should not skip lest we make this recipe incomplete.
Garlic. An aromatic that gives this dish a desirable scent, garlic is a must-added ingredient. It also serves as a flavoring agent.
Mixed Spice. A moussaka seems incomplete without its subtle spice. Add mixed spice to this recipe so that it will have a warm and somewhat sweet and spicy flavor.
Passata. It will deliver that delicious bright and refined tomato flavor to this recipe, giving a more veggie vibe to the dish and a deep and rich saucy texture.
Eggplants. Eggplants help in making this dish taste tender, mild, and sweet. It pairs well with potatoes creating a tender texture for the recipe.
Cheddar Cheese. Meaty, saucy, full of veggies… and cheesy! Cheddar cheese is the perfect finishing touch for this recipe. It complements all flavor in the dish, and perfection is the only outcome.
Salt and Pepper. Add salt and pepper to taste.
How to Make Lamb Moussaka?
Cook the potatoes: Cook the potatoes in boiling water for 20-25 minutes until soft, drain and allow to cool, then cut them into thick slices.
Bake the eggplants: Heat oven to 220C. Brush the eggplants with the rest of the oil and arrange them on a baking sheet and bake in the oven for 10-15 minutes or until tender.
Cook the lamb mince: In a large skillet, heat 2 tablespoons of olive oil, then add the onion and cook until softened, add the minced lamb, and cook for 5-7 mins or until cooked through.
Now, add the garlic and mixed spices, salt and black pepper and stir in the passata. Bring to a simmer, and take off the heat.
Assemble the Moussaka: Grease a baking pan with oil, add a layer of potatoes, then eggplants, and then a layer of the lamb mixture. Repeat.
Scatter the cheese on top. Bake in the oven for 10-20 minutes or until the top is golden.
Top Tips!
- You may also make this recipe in a big baking dish; simply increase the number of ingredients called for in the recipe to serve a larger group.
- Be generous! Add as many potatoes as you like to make this recipe even more delectable to taste and texture. The potato in this recipe makes the texture feel creamy and tender.
- Use the globe eggplant or what others call American eggplant. It is bigger than other types of eggplant and has a meaty texture that will do well once put in the oven.
Recipe Variations
- If you are a spicy food lover, you will love this recipe even more when you add red chili flakes.
- Add creme fraiche before you top the dish with cheddar cheese. This addition will make this recipe creamier and more wholesome than you would expect.
- Make this recipe even cheesier by adding parmesan cheese on top of the cheddar. Cheesy and melty seem the best way to top this dish off.
Serving Suggestions
This dish can be served alone since it is already as filling as it is. However, if you wish to pair it with other dishes, you may do so by serving it with rough bread or a green leafy salad.
It would also be quite a whole restaurant menu if you serve this dish alongside any of your pasta favorites. Wash the dish off with iced tea.
Storage
How To store: Keep in an airtight container before refrigerating for three days.
How To Freeze: To give a longer shelf life, freeze for up to three months.
Recipe FAQs
Peel a bunch of tomatoes and use them as your base sauce for this recipe instead of using passata. Tomatoes will not provide the thick consistency of passata, but they will give you a more veggie vibe, and can already serve as a saucy addition to the dish.
Reheat the entire dish in the oven, or you may do it in the microwave instead. If you want to reheat the dish in the oven, set the temperature to 150 degrees Celsius (300 degrees Fahrenheit), and then put the entire pan in the middle of the oven for fifteen minutes.
Recipes you may like
- Grilled Eggplant Lasagna Recipe
- Eggplant Napoleons - Italian Eggplant Appetizer
- Eggplant Recipes: Cold Eggplant Salad
- Old Fashioned Eggplant Casserole
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Recipe
Easy Lamb Moussaka
Ingredients
- 4 potatoes
- 3 tablespoon olive oil , plus extra for brushing
- 1 red onion , finely chopped
- 500 g lamb mince
- 2 cloves garlic , crushed
- 1 teaspoon dried basil
- 500 g passata , carton
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 eggplants , cut into slices
- 1 cup cheddar cheese , grated
Instructions
- Cook the potatoes: Cook the potatoes in boiling water for 20-25 minutes until soft, drain and allow to cool, then cut them into thick slices.
- Cook the lamb mince: In a large skillet, heat 2 tablespoons of olive oil, then add the onion and cook until softened, add the minced lamb, and cook for 5-7 mins or until cooked through.
- Now, add the garlic and mixed spices, salt and black pepper and stir in the passata. Bring to a simmer, and take off the heat.
- Bake the eggplants: Heat oven to 220C. Brush the eggplants with the rest of the oil and arrange them on a baking sheet and bake in the oven for 10-15 minutes or until tender.
- Assemble the Moussaka: Grease a baking pan with oil, add a layer of potatoes, then eggplants, and then a layer of the lamb mixture. Repeat.
- Scatter the cheese on top. Bake in the oven for 10-20 minutes or until the top is golden.
Notes
- You may also make this recipe in a big baking dish; simply increase the number of ingredients called for in the recipe to serve a larger group.
- Be generous! Add as many potatoes as you like to make this recipe even more delectable to taste and texture. The potato in this recipe makes the texture feel creamy and tender.
- Use the globe eggplant or what others call American eggplant. It is bigger than other types of eggplant and has a meaty texture that will do well once put in the oven.
Recipe Variations
- If you are a spicy food lover, you will love this recipe even more when you add red chili flakes.
- Add creme fraiche before you top the dish with cheddar cheese. This addition will make this recipe creamier and more wholesome than you would expect.
- Make this Lamb Moussaka even cheesier by adding parmesan cheese on top of the cheddar. Cheesy and melty seem the best way to top this dish off.
Olivia
I had never tried lamb before, This was my first time, and I loved it.
Clair
I made this recipe for a family dinner, and it was a hit.