- 800g medium-size potatoes, skin on, thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 large tomatoes, thinly sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 aubergine, thinly sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 garlic cloves, chopped
- 3 tbsp oregano leaves, plus extra for sprinkling
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 85g pitted Kalamata olives, halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 5 tbsp olive oil, plus a drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g feta cheese, crumbled
- 4 lamb steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
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.
Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
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.