Greek lamb with potatoes & olives
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 800g medium-size potatoesskin on, thinly sliced
- 4 large tomatoesthinly sliced
- 1 auberginethinly sliced
- 4 garlic cloveschopped
- 3 tbsp oreganoleaves, plus extra for sprinkling
- 85g pitted Kalamata oliveshalved
- 5 tbsp olive oilplus a drizzle
- 100g feta cheesecrumbled
- 4 lambsteaks
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.
