Greek lamb with potatoes & olives

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

Greek lamb with potatoes & olives

Recipe by Chef Soomro Course: One-pot
Servings

4

servings
Prep time

20 mins

Ingredients

  • Garlic Clove: 4 garlic cloves, chopped
  • Olive Oil: 5 tbsp olive oil, plus a drizzle
  • Tomato: 4 large tomatoes, thinly sliced
  • Feta Cheese: 100g feta cheese, crumbled
  • Olive: 85g pitted Kalamata olives, halved
  • Aubergine: 1 aubergine, thinly sliced
  • Oregano: 3 tbsp oregano leaves, plus extra for sprinkling
  • Potato: 800g medium-size potatoes, skin on, thinly sliced
  • Lamb: 4 lamb steaks

Directions

  1. 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.
  2. Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
  3. 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.