Name: Greek lamb with potatoes & olives
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Greek
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

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Greek lamb with potatoes & olives

Greek lamb with potatoes & olives

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.6 out of 5.54 ratingsRate

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Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal772
fat51g
saturates19g
carbs42g
sugars8g
fibre6g
protein38g
salt2.03g

Method

step 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.
step 2

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

Recipe from Good Food magazine, September 2010

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A star rating of 4.6 out of 5.54 ratings

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