Greek lamb with potatoes & olives

Name: Greek lamb with potatoes & olives
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
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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Prep Time: 20 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 30 minutes

Servings: 4

Cost: $9.10 /serving

Author : Sara Buenfeld

aubergine aubergines dinner party recipes

Ingredients

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800 grams medium-size potatoes, skin on, thinly sliced4 large tomatoes, thinly sliced1 aubergine, thinly sliced4 garlic cloves, chopped3 tbsp oregano leaves, plus extra for sprinkling85 grams pitted Kalamata olives, halved5 tbsp olive oil, plus a drizzle100 grams feta cheese, crumbled4 lamb steaks

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas 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.