Greek lamb with potatoes & olives

Greek lamb with potatoes & olives

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(28 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
772
protein
38g
carbs
42g
fat
51g
saturates
19g
fibre
6g
sugar
8g
salt
2.03g

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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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.

Recipe from Good Food magazine, September 2010

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Comments

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lwilliams82's picture
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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.

maacka's picture
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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

messyjessie86's picture
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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:)

sallywalton's picture
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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

jaxcoox's picture
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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.

entity's picture
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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.

missayse's picture
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delicious!!

lostkat's picture
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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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