Cheats Lamb Moussaka

Lamb, just using it instead of beef gives you such a rich flavour. Soft aubergines and a mouthwatering creme fresh and Parmesan topping will have you wishing you made enough for thirds.

When I think of Moussaka I think of Greece. It does however, like most dishes, have many variations. Across the Balkans for instance it is more likely to see potatoes instead of aubergine, and to use pork mince over lamb. In Turkey the dish is not layered instead the eggplant, green peppers, tomatoes, onions, and minced meat are sauteed together and served with pilaf and tzatziki. Across the Eastern Mediterranean the dish varies so much it can become unrecognisable. The Greek version has three layers cooked separately then assembled and baked together.

Cook the onion in some oil for a few minutes before adding the carrot and grated garlic. Before the garlic browns add the lamb mince and cinnamon stick. Cook the Lamb until it has browned, then add your chopped tomatoes. Leave to simmer for 20 minutes adding a little seasoning and a little sugar if you are feeling a bit naughty. While it is cooking, drizzle some olive oil over your aubergine slices and season Grill them for around 10 minutes on either side. 

This is where we assemble the moussaka, Remove the cinnamon stick from the lamb mixture and pour into an oven proof dish. Spread your grilled aubergine slices over the top. Then spoon on the Creme fraiche and spread it evenly over the top. Grate over the parmasan and grill it until you get that amazing brown crispy top. Remove it from the grill and then cut the last garlic clove in half and rub it over your sliced ciabatta. Grill it till nice and crisp. While it is grilling toss the rocket in some Extra Virgin Olive oil and salt and pepper. Serve together and enjoy these amazingly simple flavours.

This meal was from our HelloFresh box www.hellofresh.co.uk

Chermoula Spiced Lamb with Minted Courgette Salad

Chermoula spice; a North African powerhouse of a spice mix. Cumin, paprika, turmeric, cayenne, parsley and coriander. Just enough heat to set your mouth on fire but more than enough taste to not care.

My wife isn’t a big lamb fan, which means I don’t get it that much. When I do I go for the big ticket items, legs, chops. I have never really had that much lamb mince and now after this its hard to understand why. The taste was amazing, that unique flavour that only comes with lamb seemed to be richer, like mincing it concentrated the flavour somehow.

When you have cooked the lamb with the chermoula spice and carrots and onion you add in the soft fleshy part of the aubergines that have been roasting in the oven. After a good stir you fill the skin of the aubergine with the mix and top it with cheese (and we all know that no matter how good something is, it can always be made better with cheese). After a quick grill to give it that nice slightly browning crispy top you are ready to serve.

The courgette is served raw with some chopped mint salt and pepper a drizzle of olive oil and well, another drizzle of olive oil because,  why not.

This meal is from our hello fresh box  www.hellofresh.co.uk

Oven Baked Greek Style Meatballs

This is not my recipe. This recipe came with our Hello Fresh box. www.hellofresh.com

Follow the link to the recipe on their website here.


I could have sworn if I had looked up while eating this I would have seen white washed walls and crystal clear turquoise water. This really is the Mediterranean in a bowl. The lamb and the feta talk to you of comfort, family and Greek tradition. While the orzo pasta gently whispers in your other ear of passion and style that only the Italians can. The fusing of the two gives you something that is as much at home at a romantic candle lit dinner for two as it is around a great big table filled with family.

I may have used a bit to much olive oil in the pan for the vegetables, but I love olive oil. The meatballs weren’t sealed in a pan they were added raw to the vegetables and cooked with them. It’s only when you taste the finished dish that you realise why, all the juices that would have been sealed into the meat have now mixed in with the oil and vegetables. The lambs flavour is robust enough to handle loosing these juices and still have that delicately sweet flavour. 

This is definitely up there with my favourites from Hellofresh.