Moussaka With Lamb And Potatoes

Makes 8
Prep 20 m
Bake 60 m
Cook 25 m



  1. 1 of 7 Preheat oven to 400 degrees F. Toss potatoes with 1 tablespoon of oil and 1/2 teaspoon salt in large bowl until well coated. Arrange in single layer on large baking sheets or jelly-roll pans.
  2. 2 of 7 Bake in 400 degree F oven 8 minutes. Turn potatoes over. Bake 5 minutes until just tender. Remove from oven; set aside. Lower temperature to 375 degrees F.
  3. 3 of 7 Meanwhile, saute onion in remaining oil in large nonstick skillet 3 minutes. Add garlic; saute 1 minute. Stir in lamb, breaking up clumps; cook until no longer pink, 4 to 6 minutes. Stir in cinnamon, oregano, thyme, 1/2 teaspoon salt, pepper. Add tomatoes. Bring to boiling. Lower heat; cover; simmer 10 minutes.
  4. 4 of 7 Gradually whisk milk into flour in saucepan. Cook over medium heat, stirring, 5 to 7 minutes or until slightly thickened. Stir in 1/2 teaspoon salt and the nutmeg.
  5. 5 of 7 Whisk eggs in small bowl. Slowly whisk in 1 cup milk mixture. Whisk egg mixture into milk mixture in pan. Stir in all but 1/4 cup Parmesan.
  6. 6 of 7 Lightly grease a 13 x 9 x 2-inch baking pan. Sprinkle bottom with crumbs. Arrange potatoes in pan in about 2 layers. Top with meat mixture; pour in milk mixture. Sprinkle with remaining Parmesan cheese. Place on baking sheet.
  7. 7 of 7 Bake in 375 degree F oven 45 to 55 minutes until golden brown and puffy. Let stand 15 minutes before serving. Makes 8 servings.
Nutrition Information for Moussaka With Lamb And Potatoes
Servings Per Recipe: 8
Per Serving: 481 kcal cal., 99 mg chol., 25 g pro., 60 g carb., 16 g Fat, total, 781 mg sodium
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Printed from 06/19/2019