Greek lamb with potatoes & olives
Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread
- Prep: 20 mins
Cook: 1 hrs 10 mins
- Serves 4
- Easy
Ingredients
- 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
- 100g feta cheese, crumbled
- 4 lamb steaks
Method
-
Heat oven to 200C/180C fan/gas 6.
Layer up half the potato, tomato and
aubergine in a baking dish, scattering
with garlic, oregano and olives, and
drizzling with oil and seasoning as you go.
-
Scatter over the feta, then repeat the
layers until all the ingredients are used
up. Finish with potatoes and a little oil.
-
Bake for 50 mins or until the veg are
tender (cover with foil if they’re getting
too brown). Top with the lamb steaks,
rubbing with a little more oil and
seasoning. Bake for 15-20 mins more
until the lamb is cooked. Allow to rest
and cool a bit before scattering with
oregano and serving with crusty bread.
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