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Grid Iron Meat

Moussaka with Yorkshire Lamb Mince

Moussaka is a classic Greek comfort dish, rich with layers of tender lamb, vegetables, and a creamy topping. This version uses 500g of Yorkshire lamb mince, bringing the robust flavour of native lamb into a Mediterranean classic. Perfect for a hearty family dinner or a dish to share with friends, it’s warming, satisfying, and full of depth.

INGREDIENTS

For the Lamb Filling:

  • 500g Yorkshire lamb mince
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 150ml red wine (optional, replace with stock if preferred)
  • Salt and freshly ground black pepper
  • 2 tbsp fresh parsley, chopped

For the Vegetable Layers:

  • 2 medium aubergines, sliced into 1cm rounds
  • 2 medium potatoes, thinly sliced
  • Olive oil, for brushing
  • Salt

For the Béchamel Topping:

  • 50g butter
  • 50g plain flour
  • 500ml whole milk, warmed
  • 1 bay leaf
  • Pinch of nutmeg
  • 50g Parmesan or Kefalotyri cheese, grated
  • 1 egg yolk
  • Salt and pepper
METHOD

  • Prepare the Vegetables:
    Preheat the oven to 200°C/180°C fan/gas 6. Brush the aubergine slices with olive oil, season with salt, and roast for 20 minutes until softened. At the same time, parboil the potato slices for 5 minutes until just tender. Drain and set aside.
  • Cook the Lamb Filling:
    Heat olive oil in a large pan, add the onion and garlic, and cook until softened. Add the lamb mince and brown well. Stir in cinnamon, oregano, allspice, cumin, and tomato purée. Cook for 2 minutes before adding the chopped tomatoes and red wine. Simmer for 25 minutes until thickened. Stir in parsley and season to taste.
  • Make the Béchamel Sauce:
    In a saucepan, melt the butter, then stir in the flour to make a roux. Gradually whisk in the warm milk, add the bay leaf, and cook until thickened. Remove the bay leaf, season with salt, pepper, and nutmeg. Stir in the grated cheese and finally whisk in the egg yolk off the heat.
  • Assemble the Moussaka:
    In a deep ovenproof dish, layer the potatoes first, then half the aubergines, followed by the lamb mixture. Repeat with the remaining aubergines, then pour over the béchamel sauce.
  • Bake:
    Bake at 180°C/160°C fan/gas 4 for 45 minutes until the top is golden brown and bubbling. Allow to rest for 15 minutes before serving.

Shop for Ingredients

Yorkshire Lamb – Mince – 500g

Enjoy the distinctive taste of North Yorkshire with our minced lamb.

Sourced exclusively from sheep reared on local Yorkshire Dales farms, our lamb is a testament to traditional husbandry and a commitment to quality.

Perfect for a range of dishes, from hearty shepherd’s pies to exotic koftas, this versatile minced lamb is rich in flavour and nutrition, it’s ideal for those who enjoy good, traditional food. Each pack of our minced lamb promises an authentic taste of North Yorkshire’s lush pastures, bringing the essence of our heritage to your table.

£9.50

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Sides

  • Greek salad with feta and olives
  • Crusty bread to mop up the sauce
  • Steamed green beans with lemon
  • Roasted courgettes with garlic
  • Tzatziki dip

Matches

  • A sprinkle of cinnamon in the lamb filling enhances warmth.
  • Fresh mint stirred into the béchamel lifts the flavour.
  • A squeeze of lemon on the side cuts through the richness.
  • Toasted pine nuts scattered on top for added crunch.

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Hot Tips

  • Slice the aubergines evenly so they cook consistently.
  • Letting the moussaka rest before serving makes slicing easier and improves flavour.
  • Add a splash of Worcestershire sauce to the lamb filling for extra umami.

Pairings

  • Red Wine: Greek Xinomavro or a Rioja Crianza with earthy depth.
  • White Wine: Assyrtiko or Sauvignon Blanc for freshness.
  • Beer & Cider: A malty ale or dry cider to complement the richness.
  • Non-Alcoholic: Sparkling pomegranate juice or iced mint tea.

Recipe Collections