Lamb moussaka with potatoes, skordalia, and arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb moussaka with potatoes, skordalia, and arugula salad

Lamb moussaka with potatoes, skordalia, and arugula salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 780 Calories/Serving

25–40 Minutes

Greece’s national comfort food, served with a bright and simple peppery arugula salad, makes a great fall supper that kids will like.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic russet or other white potato
  • 1 organic yellow onion
  • 10 ounces ground lamb
  • 2 tablespoons tomato paste
  • Sunbasket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
  • Sunbasket skordalia (lima beans - EVOO - fresh lemon juice - maple syrup - fresh garlic - kosher salt - black pepper)
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ¼ pound organic baby arugula
Chef's Tip
To brown the potatoes, after baking the lamb moussaka, put it under the broiler for 1 to 2 minutes. Remember to handle carefully—the frying pan will get very hot.
Ingredient IQ
A citrusy spice popular in Middle Eastern cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories 780, Total Fat 60g (77% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 560mg (24% DV), Total Carb. 49g (18% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 34g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the mashed potatoes

Heat the oven to 450°F.
  • Peel the potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the potato and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain and return to the pot. Using the back of a spoon or a masher, coarsely mash the potato. Drizzle with 2 to 3 teaspoons oil, season to taste with salt and pepper, and mash to combine.
While the potato cooks, prepare the lamb.

2

Prep and cook the lamb

  • Peel and coarsely chop the onion.
  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium [large] ovenproof frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, tomato paste, and smoky sumac spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften, 2 to 3 minutes. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Stir in ¼ cup [½ cup] water and cook until the sauce is thickened slightly, 1 to 2 minutes. Remove from the heat.

3

Assemble and bake the moussaka

In the pan with the lamb, spread the mashed potato evenly on top and drizzle with 1 to 2 teaspoons [2 to 4 tsp] oil. Bake until the sauce is bubbling and the lamb is cooked through, 5 to 7 minutes.
Remove the moussaka from the oven and let cool slightly, then spread the skordalia over the top. Cut the moussaka into wedges.
While the moussaka bakes, prepare the arugula salad.

4

Make the arugula salad

  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, stir together 1 to 2 teaspoons [2 to 3 tsp] lemon juice and 1 to 2 teaspoons [2 to 3 tsp] oil; season to taste with salt and pepper. Add the arugula and half the parsley and toss to coat.

Serve

Transfer the lamb moussaka to individual plates, garnish with the remaining parsley, and serve with the arugula salad.
Kids Can!
  • Measure the water for the lamb.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Toss the arugula salad.
  • Garnish the moussaka with parsley.
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