What better way to use up leftover lamb than in this gently spiced, moreish moussaka – the perfect spring supper Moussaka is, I think, the perfect dish for April, a rare combination of southern sunshine and warming comfort. It’s also the ideal way to use up leftover lamb from the Easter roast. Most widely associated with Greece, it pops up in various forms from North Africa to the Balkans – sweetly spiced, rich and wobbly, and always utterly delicious. Prep 15 min Salt 30 MIN (OPTIONAL) Cook 1 HR 35 MIN Serves 4, GENEROUSLY Continue reading...
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