Lamb Moussaka Recipe

by Janine


When I think of a lamb moussaka recipe my mind immediatley goes to my early travels. In my twenties I had the pleasure of travelling around the world, with alot of time spent in Europe. My fondest memories included working in Greece, on the island of Mykonos. Back then the summer season was not as hectic as it is today for tourism. It was so relaxed, the weather was gorgeous and days were filled with blue skies, golden sun and aqua seas. That was reflected in the stunning architecture of the island, with blue and white washed walls everywhere and splashes of flowers hanging all over.

My fondness for the Greek Islands was without doubt influenced by the beautiful food. I adored the lazy afternoons or gorgous dusk evenings when we would eat at the local taverna. Without fail, a meal of Moussaka accompanied with Greek salad was on the menu, and I ate it at least 8 times out of 10. It was a glorious meal, so hearty and delicious.

I couldn’t let the opportunity go by to convert this dish to a gluten and dairy free version, and it gets the thumbs up from anyone that tries it. So I think i can safely say that this is the yummiest, gluten-free, dairy-free paleo and keto Lamb Moussaka Recipe that you can make yourself at home. And you get to wow your family and guests. This dish can be cooked ahead of time and even frozen for later, it’s so versatile! You could team it with a Fattoush salad to keep your salad dairy free too. Serve it on your balcony with a red and white checked tablecloth and you could almost feel like you were on the Greek island yourself!

The recipe low down

I like to grill the eggplant rather than fry it. Eggplant has a tendency to soak alot of oil, so by grilling it you reduce the amount of oil it absorbs. The lamb is already quite fatty so this prevents it from becoming too rich and heavy. The topping also helps to keep it lighter. Rather than a sauce made on flour and milk, the creamed cauliflower is so perfect, and has the same texture as a bechamel sauce. I also prefer a sweet potato on the bottom, but you can stick with regular potato like the orginal recipe. You could also just omit it altogether if you prefer.

Hope you enjoy the recipe, and as always, if you make it we’d love to see your creations. Share your pictures on instagram and tag us @janinesglutenfreekitchen.

xxx Janine

Some helpful links for the ingredients that are harder to find:



Rating: 5.0/5
( 1 voted )
Serves: 6-8 Nutrition facts: 200 calories 20 grams fat


The yummiest, gluten-free, dairy-free paleo and keto Lamb Moussaka Recipe that you can make yourself at home. And you get to wow your family and guests.

Meat filling

1 kg Lamb Mince
1 large Onion diced
5 large Garlic Cloves minced or chopped fine
1 tsp Ground Pepper
2 Tbs Sweet Paprika
2 Tbs Dried Oregano
1 tsp Baharat
1 tsp Dried Dill
1 tsp Ground Nutmeg
2 Tbs Tomato Paste
1 Tbs Pink Himalayan Salt (or to taste)
1/2 cup Filtered Water

Eggplant layer

4 large Eggplants
1/4 cup Salt (to treat eggplants)
1/2 cup Olive Oil

Cream topping

1 large Cauliflower
2 Tbs Olive Oil
1 tsp Ground White Pepper
1 tsp Garlic Powder
1/2 tsp Turmeric

Moussaka base

2 large Hawaain Sweet Potatoes


Watch our video for instructions on making the Moussaka.

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