Greek inspired lamb with potatoes & olives
Prep:
15 mins
Cook:
70 mins
A fun dish for everyone, this combines beautiful flavours and is incredibly easy to make.
800g medium-size potatoes, skin on, thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
4 garlic cloves, chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted Kalamata olives, halved
5 tbsp olive oil, plus a drizzle
200g feta cheese, crumbled, half for serving
4 lamb steaks
1 red chilli, chopped
Heat oven to 200C/180C fan/gas 6.
Using a large baking dish, layer up half the potatoes, tomatoes and aubergine in a baking dish, scattering with garlic, oregano and olives.
Drizzle with olive oil and season with salt and pepper as you go.
Scatter over the feta, then repeat the layers until all of the ingredients are used up.
Finish with potatoes and a little oil.
Bake for 50 minutes or until the vegetables are tender (cover with foil if they’re getting too brown).
Top with the lamb steaks, add a little olive oil, a sprinkle of oregano, salt and pepper.
Bake for 15 minutes more until the lamb is cooked.
Allow to cool a bit before scattering with oregano and serving with crusty bread, 100g of feta cheese and the red chilli for those who like spice.
Serves
4
Preparation Time
15 minutes
Cooking Time
70 minutes
Main ingredients
Cheese, Vegetables, Lamb
Recipe Type
Dinner, Entertaining
Level of Difficulty
Easy
