Greek lamb with potatoes & olives

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• lostkat

  06 September 2010

  lostkat rated and commented on this recipe

  

  This was absolutely lovely. A really hearty meal for a cold & blustery day and the lamb was so tender. Loses one star because it's impossible to tell if the potato at the bottom is cooked without taking it all apart. Mine weren't quite done, but I just skimmed off the bottom layer when serving. It wasn't a prob.

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• Ay$e

  07 September 2010

  Ay$e rated and commented on this recipe

  

  delicious!!

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• ruddles

  12 September 2010

  ruddles rated and commented on this recipe

  

  I made this last week for dinner. Full of flavour as the lamb juice runs down through the vegetables as well. I took the left over vegies from the dish for lunch the next day ... great even without the lamb. The only difference I had was that I couldn't find aubergine (egg plant) so I used courgette (zuchinni). Oh, and the crusty bread is VERY necessary to mop up all that beautiful juice at the bottom of the dish.

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• JaxCoox

  03 October 2010

  JaxCoox rated and commented on this recipe

  

  This is an absolutey gorgeous recipe, could be served without the lamb as an side dish or veggie meal. I would also use courgette aswell in there next time, just because I love courgettes.

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• Sallywally

  27 February 2011

  Sallywally rated and commented on this recipe

  

  Yum, yum! I was slightly concerned that this dish would be a little dry as it had no sauce. How wrong could I be? I cooked the vegetables for at least 1 and half hours on moderate heat, before adding the lamb. I used courgette as well as aubergine. The juices of the meat mingled fabulously with the veg and the feta. Absolutely gorgeous. I served this with the crispy Greek pie. Wow. xx

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• messyjessie86

  27 March 2011

  messyjessie86 rated and commented on this recipe

  

  Delicous, and so easy to make! I chucked in a packet of antipasti (feta, sundried tomatoes, olives) which worked well. Can't go wrong with a good traybake:)

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• maacka

  24 May 2011

  maacka rated and commented on this recipe

  

  I couldn't believe how much juice was there at the bottom of the baking tray! Absolutely delicious and really easy to make... Will definitely make this again, but maybe without olives, as I didn't think they were needed

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• LDubya

  06 January 2012

  LDubya rated and commented on this recipe

  

  We really enjoyed this recipe, so easy, especially if you use a mandolin to slice everything! After cooking the veg they looked a bit dry but cooking the lamb on top really sorted that out. I thought the olives really made it so personally wouldn't leave them out.

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http://www.bbcgoodfood.com/recipes/749727/

http://www.bbcgoodfood.com/recipes/749727/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 10 mins

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

Per serving

772 kcalories, protein 38g, carbohydrate 42g, fat 51 g, saturated fat 19g, fibre 6g, sugar 8g, salt 2.03 g

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