Lamb Moussaka Twister Fries

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Melt-in-the-mouth flavours of Greece with a Lamb Weston twist! 

Serves 2

  • 200g Lamb Weston Seasoned Twisters
  • 150g cooked lamb shoulder
  • 350g small tub of tomato or arabiatta sauce
  • 350g small tub of bechamel sauce
  • 15g chopped parsley
  • 15ml olive oil
  • 1 small aubergine sliced

For the Greek Salad

  • 4 cherry tomatoes
  • 50g cucumber
  • 30g green and black olives
  • 1/4 red onion
  • 30g feta cheese
  • 8ml extra virgin olive oil
  • Pinch of dried oregano
  • Pinch of salt



  1. Slowly braise your lamb shoulder with tomato sauce in an oven proof dish until tender or buy a good quality cooked lamb shoulder piece.
  2. Gently flake the meat into the tomato sauce, season to taste and keep warm. 
  3. Brush the aubergine slices with olive oil and griddle in a hot pan for 2mins each side. Season to taste and place into ovenproof dish.
  4. Fry or bake your Lamb Weston Seasoned Twisters until golden and place on top of the aubergine (Airfy: 10-18mins at 180 °C / Oven: 20mins at 200°C / Fry: 3:30mins at 175 °C).
  5. Warm your bechamel sauce or if you want a healthier twist use a light Greek yoghurt.
  6. Top with the Pulled Lamb shoulder and bechamel sauce, season to taste and bake in a hot oven for 5mins.
  7. Serve with good quality shop bought or homemade Greek salad and plenty of chopped fresh parsley.