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Lamb or Goat Moussaka  - Print
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Lamb or Goat Moussaka 

A classic Greek dish. Serves 6 as an entrée
Course: Main Course
Cuisine: Middle Eastern
Keyword: Goat, Lamb, Moussaka
Servings: 6


  • 13x9 baking dish, or similar


Meat Sauce

  • 2 lbs ground lamb or goat
  • 1 large yellow onion diced small
  • 2 tablespoons garlic finely chopped
  • 3 tablespoons lamb fat or cooking oil
  • ¾ teaspoon kosher salt
  • 1 28 oz can tomato puree


  • ½ teaspoon freshly ground cloves
  • 1 teaspoon freshly ground cinnamon
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon freshly ground allspice
  • ¼ teaspoon cayenne pepper


  • 3 medium to large sized eggplants about 3 lbs total
  • Cooking oil enough to grease the eggplants lightly
  • Kosher salt and fresh ground black pepper to taste

Goat Cheese Bechamel

  • 1 stick + 2 tablespoons unsalted butter
  • 5 cups whole milk
  • 3 egg yolks
  • ½ cup + 2 tablespoons all-purpose flour
  • 5 cups soft chevre goat cheese
  • Zest of ½ a lemon
  • ¾ teaspoon kosher salt


Meat Sauce

  • Sweat the garlic in the oil until lightly browned, then add the onion and sweat for 3-4 minutes. Add the ground lamb, salt, spices and cook for a few minutes more, then deglaze with the wine, reduce by half, then add the tomato puree and simmer for 25 minutes on low heat. Allow the sauce to chill uncovered. The meat sauce can be made a day ahead of time.

Goat Cheese Bechamel

  • Melt the butter in a saucepan with high sides then add the flour and whisk to form a roux. Cook the roux for a few minutes, then whisk in the milk, a little at a time, whisking well after each addition. When all the flour has been added, simmer the bechamel on low-medium heat for 10 minutes, whisking here and there to make sure it’s smooth. When the bechamel is nice and thick, whisk in the cheese, then season to taste with the nutmeg, salt and lemon zest. Allow the mixture to cool for a bit, covered, then, when it isn’t hot enough to cook eggs (roughly 110 F) whisk in the egg yolks. Reserve the bechamel, but don’t chill it.


  • For the eggplant, cut the eggplants into ½ inch rounds. Oil the rounds then season with salt and pepper. Bake the rounds on cookie sheets or sheet trays at 375 F until lightly browned and cooked through, about 15 minutes. You may have to work in batches. Cool the eggplant slices.

Assembling the Dish

  • Take a baking dish, grease it, and line completely with a layer of eggplant, then spoon over the meat sauce. Top the meat sauce with another layer of eggplant, then top with the bechamel and bake at 375 for 45 minutes, or until the top is nicely browned. Turn the heat up during the last few minutes if you need to quickly brown the top. From here, the moussaka can be served and cut into squares after resting for 15 minutes, but it’s better to make ahead, as it firms up so you can cut perfect slices and, while also allowing the flavors to meld.