Leftover Roast Lamb Moussaka

Leftover Roast Lamb Moussaka
You can use the leftovers from a classic roast leg of lamb for this simple and delicious Greek-inspired recipe. It is a perfect comforting Monday-night dinner to use up the remnants of your Sunday roast. Serve it simply with some crisp salad.


Serves 2



  • 2 potatoes 
  • Olive oil, for drizzling and frying 
  • Salt and black pepper, to season 
  • 1 aubergine/eggplant 
  • 1 white onion, diced 
  • 1 garlic clove, finely chopped 
  • A pinch of fresh or dried oregano 
  • A pinch of ground nutmeg 
  • A pinch of cinnamon 
  • 2 tablespoons plain/all-purpose flour 
  • 150ml/2/3 cup white wine 
  • 120ml/1/2 cup full-fat/whole milk 
  • Freshly squeezed juice of 1/2 lemon 
  • 300-400g leftover roast lamb
  • 200 g drained canned chopped tomatoes salad, to serve 



  1. Preheat the oven to 180° C (350° F) Gas 4. 
  2. Slice the potatoes widthways, 5-mm/¼-inch thick to make oval discs (leave the skins on). Layer the potato discs flat on a greased baking sheet and drizzle olive oil on the top. Season with a good pinch of salt and black pepper. Bake in a preheated oven for 20 minutes until they start to brown. 
  3. Meanwhile, slice the aubergine/eggplant widthways, into similar sized discs. Heat a little olive oil in a frying pan/skillet and fry the aubergine/eggplant discs in batches in one layer, until soft and starting to brown, and then remove and lay on paper towels to absorb some of the excess oil. 
  4. In the same pan, fry the onion and garlic over a medium heat until soft and brown. Mix in a pinch of salt and pepper, and the oregano, nutmeg and cinnamon. Add the flour and stir to make a paste, then add the white wine. Stir until smooth and then slowly add the milk, a little at a time, to make a smooth sauce. Stir in the drained chopped tomatoes. 
  5. Pour half the mixture from the frying pan/skillet into a greased roasting pan. Tear or cut the leftover lamb pieces into bite-sized strips or pieces and layer half of the lamb on top of the mixture in the roasting pan. 
  6. Then layer half the potato discs followed by half the aubergine/ eggplant on top. 
  7. Repeat with the remaining ingredients, following the same order, finishing with the potatoes on top. 
  8. Cover with foil and bake in the preheated oven for 15 minutes. Remove the foil and place under a hot grill/broiler for 5-10 minutes until the potatoes have crisped on top. Serve with a crisp salad.


This recipe is an extract from Cluck, Oink, Baa, Moo by Miranda Ballard, published by Ryland Peters & Small ($39.99 NZD RRP, $39.99 AUD RRP) Photography by Steve Painter, distributed by www.bookreps.co.nz


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