Greek lamb with potatoes & olives

Greek lamb with potatoes & olives

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(41 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal772
  • fat51g
  • saturates19g
  • carbs42g
  • sugars8g
  • fibre6g
  • protein38g
  • salt2.03g
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  • 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
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 5 tbsp olive oil, plus a drizzle
    olive oil

    Olive oil

    ol-iv oyl

    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 1 year old; between 1 and 2 years old you will find it sold as…


  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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Comments, questions and tips

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15th Jan, 2013
In a word....gorgeous, very tasty will definitely make's on the favourites list.
4th Jan, 2013
I've made this dish twice, both times it has been delicious and my guest have eaten every last morsel. A very tasty & low-maintenance meal, ideal to cook for a small group.
5th Dec, 2012
I'm making this today hope it goes well!!!
26th Oct, 2012
I'm gonna make this tomorrow with a leg of lamb and rosemary. fingers crossed.
13th Sep, 2012
Really love this recipe but my lamb always takes much longer to cook than the recipe says - even for pink lamb which my kids just won't tolerate. I reckon I cook it for at least 30 mins - what am I doing wrong?
22nd Aug, 2012
Fantastic recipe and so easy to prepare. Really delicious flavours, worked wonderfully well for a dinner party last night. Clean plates, happy guests..chuffed host;)
6th Aug, 2012
Absolutely beautiful dish! Clean plates and we were both in silence as we ate, it was so tasty! Definitely worth trying if you like the 'Greek' flavours.
16th Jul, 2012
Very tasty and easy to prepare in one dish. Tasted even better the next day
16th Jul, 2012
This dish was simply bursting with flavour. I put the potatoes, aubergines and garlic into the oven first for about half an hour and then added the tomatoes, olives and feta for about 20 mins before adding the lamb. I used chunky lamb chops, rubbed them with olive oil, salt, pepper and some lamb seasoning and then placed them over the nearly-cooked vegetables. Didn't have fresh oregano so used dried. It was beautiful. The flavours came together perfectly, the lamb was juicy and my guests couldn't get enough!
26th Jun, 2012
can't wait to make this again. added onion and will pre cook the potato first next time to make it all quicker


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