Moussaka-spiced lamb leg with aubergines & caper-roasted potatoes

Moussaka-spiced lamb leg with aubergines & caper-roasted potatoes

An impressive, crowd-pleasing lamb dish by Maria Elia, inspired by that Greek holiday favourite, moussaka. Make life easier by preparing the lamb and parboiling the potatoes the day before.

5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 25 mins
  • Total time1 hr 55 mins

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  • 145ml extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 clove/s garlic, finely chopped
  • 20g fresh breadcrumbs
  • 25g pack flat leaf parsley, leaves picked, 1/2 finely chopped
  • 1 Boneless half leg of lamb (around 685g)
  • 1 aubergine
  • 1 large vine tomato
  • 2 lemons, juice of 1, 1 cut into wedges
  • 900g British Regal White Potatoes, peeled
  • 40g nonpareille capers, drained
  • 200g tub No.1 Strained Greek Yogurt

Moussaka Spice

  • ½ tbsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 tsp dried oregano
  • ¼ x 25g pack mint, leaves roughly chopped


  1. Mix together the moussaka spice ingredients; set aside. Put 2 tbsp olive oil in a pan with the onion and a pinch of salt; cook over a medium heat for 5-8 minutes until softened. Add the garlic, cook for 1 minute, then stir in 1 tbsp moussaka spice and cook for 1 minute more. Tip into a bowl, mix in the breadcrumbs and chopped parsley; season and leave to cool.

  2. Open out the lamb, lay it fat-side up on the work surface, then use a sharp knife to score a crisscross pattern on the fat. Turn over and open out again. Lightly season and spread over the cooled stuffng, then roll up to enclose. Use butcher’s twine to make 3 horizontal ties and 1 vertical tie to secure. Drizzle the rolled lamb with 50ml olive oil, then season with salt and 1 tsp moussaka spice mix. (If doing in advance, cover and chill until needed.)

  3. When ready to cook, preheat the oven to 180°C, gas mark 4. Cut the aubergine in half lengthways, discarding the stalk. Score each half lightly, then cut horizontally in half again. Put in a roasting tin large enough to hold the lamb, drizzle with 1 tbsp olive oil, then sprinkle with salt and the remaining moussaka spice. Using a box grater, grate the tomato directly over the aubergine, then put the lamb on top. Add 175ml water and the lemon juice to the tin. Roast for 30 minutes, basting regularly.

  4. Meanwhile, set another large roasting tin on the shelf beneath the lamb to heat up. Cut the potatoes into 4cm chunks, put in a pan of cold salted water and bring to the boil, then reduce to a simmer and cook until just tender (about 4 minutes). Drain in a colander, then shake to fluff up the edges; set aside. After 30 minutes, remove the preheated roasting tin, add the remaining 50ml oil and carefully add the potatoes. Use a spoon to coat in the oil, then season with salt and return to the oven for a further 25-35 minutes until the lamb is cooked through. Remove the lamb, cover loosely with foil and rest. Increase the oven temperature to 200ºC, gas mark 6, and add the capers to the potatoes; toss to combine. Cook for a further 15-20 minutes, turning after 10 minutes, until the potatoes are golden and crisp.

  5. Remove the string from the lamb and slice. Spread the yogurt onto a serving dish, put the aubergines on top, followed by the sliced lamb, then scrape any cooking juices from the tin and pour over the lamb. Sprinkle with the remaining parsley leaves and serve with lemon wedges and the potatoes on the side.


Typical values per serving when made using specific products in recipe


4,462kJ/ 1,073kcals



Saturated Fat












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