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Sunday Supper: Lamb Moussaka

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[Photograph: Sydney Oland]

A roast leg of lamb is a wonderful Easter tradition, but sometimes a new twist on a holiday classic can liven up your table. Moussaka is a traditional Greek dish made with cooked potatoes, roasted eggplant, and a sauce of ground lamb, all covered in a rich, cheesy sauce that lies somewhere between a bechamel and a custard. It involves a few components, but each one has simple flavors that come together to make a more complex final product. It's particularly fit for entertaining, as the assembled un-baked moussaka can sit for an hour or two on the counter while you wait for guests to arrive (wait until the last minute to pour over the cheese sauce). Once you and your guests are ready, pour over the cheese sauce and pop it in the oven until brown and bubbly. It gives your guests some time to sip some wine and yourself some time to throw together a big green salad.

Most good butchers should have ground lamb on hand or will be willing to grind some lamb for you. (Of course, if you want to make it with beef instead, I won't tell on you).

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Lamb Moussaka (Greek Lamb, Potato, and Eggplant Casserole) »

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