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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
  • Serves 4
  • Easy
  • Calories 772
  • Carbohydrates 42
  • Saturated Fat 19
  • Sugar 8
  • Protein 38
  • Fat 51
  • Fibre 6
  • Salt 2.03

Nutrition per serving

  • Calories 772
  • Carbohydrates 42
  • Saturated Fat 19
  • Sugar 8
  • Protein 38
  • Fat 51
  • Fibre 6
  • Salt 2.03

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

  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.

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