Lamb moussaka

Time to cook:
40 minutes
Lamb moussaka


  • 675g (1½lb) Lean lamb mince
  • 1 Onion, chopped
  • 1 Garlic clove, crushed
  • 3x15mlsp (3tbsp) Tomato purée
  • 2x15mlsp (2tbsp) Mint jelly
  • 2 Aubergines, thinly sliced
  • 75g (3oz) Feta cheese
  • 500g (1lb¼) Greek yogurt
  • 2 Eggs, beaten


Pre-heat the oven.

In a non-stick pan dry fry the lamb mince, onion and garlic for 4-5 minutes. Add the purée and mint jelly and cook for a further 2 minutes.

Meanwhile, lightly brown the aubergine on both sides in a hot frying pan (you might have to do this in 2 or 3 batches).

Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices. Crumble over the Feta cheese and cover with the rest of the mince and the remaining aubergine.

Mix together the yogurt and eggs and pour over the aubergines.

Bake for 30-35 minutes until golden brown. .

Serve with a baked Greek salad - roast tomatoes, slices of red onion and olives topped with crumbled feta cheese.

Nutritional information

Per portion: (336g)
Energy 1730 kJ / 416 cal
Fat 28g, of which saturates 15g
Carbohydrate 32g, of which sugars 8g
Salt 1g
Protein 32g

Applicable type(s) of red meat:
Applicable cut(s) of meat:
Applicable life stage(s):
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