One-pot recipe for 4 people, takes only 10 mins; recipe has potato, tomato, aubergine, garlic clove, oregano, olive, olive oil, feta cheese and lamb.
Greek lamb with potatoes & olives
Course: One-pot
Servings
4
servings
Prep time
20 mins
Ingredients
- Potato: 800g medium-size potatoes, skin on, thinly sliced
- Tomato: 4 large tomatoes, thinly sliced
- Aubergine: 1 aubergine, thinly sliced
- Garlic Clove: 4 garlic cloves, chopped
- Oregano: 3 tbsp oregano leaves, plus extra for sprinkling
- Olive: 85g pitted Kalamata olives, halved
- Olive Oil: 5 tbsp olive oil, plus a drizzle
- Feta Cheese: 100g feta cheese, crumbled
- Lamb: 4 lamb steaks
Directions
- 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.
