Greek lamb with potatoes & olives

Greek lamb with potatoes & olives

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(34 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 800g medium-size potatoes, skin on, thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 large tomatoes, thinly sliced
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 aubergine, thinly sliced
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 85g pitted Kalamata olives, halved
    Bowl of olives

    Olive

    ol-liv

    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
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

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.

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Comments, questions and tips

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Irml
24th Oct, 2014
I cooked this dish, both my husband and I enjoyed it. I cooked it slower to let all the flavours infuse the dish, lush.
emmabrett
15th Oct, 2014
1.3
I didn't find this quick to prepare, I cooked the potatoes first having read the comments but the whole thing took about 50 mins to prepare and then more than an hour to cook. It was watery and not very pleasant, very disappointing and I certainly won't bother with this recipe again.
Blue98
31st Jul, 2014
5.05
Really enjoyed this recipe and it was fairly quick and easy to make.
jadeclev
3rd Jul, 2014
5.05
Was delicious! I used small potatoes and cut them really fine so about 1 hr in oven was enough to make veg soft. Also I used lamb chops as I thought the fat would give it more flavour. It did and they come out tender! Would cook this again deffo.
hannahcgreen
5th Feb, 2014
5.05
Absolutely delicious. I added sliced courgette and put foil over the dish for the first 30 mins to make sure the veggies and potatoes were cooked. All the vegetables, feta and oil make a lovely sauce at the bottom. Used boneless lamb steaks and after 15 mins they were perfectly cooked, juicy and slightly pink in the middle. Served with peas drizzled with basil oil and it was a very tasty plate of food.
ingevdh
4th Dec, 2013
Cooked the vegetables for 45 minutes, added the lamb and then cooked for a further 25 minutes. (Used 200g feta.) The flavours were lovely and the lamb was beautifully tender and still pink, but the potato slices (no more than 2mm thick) were still underdone, and nobody liked the aubergine. Might try again, but without the aubergine, and with precooked potato slices.
jose81
30th Sep, 2013
Delicious. Halved the recipe and there was more than enough for two adults (including a hungry pregnant one). Wouldn't change anything and it was nice to have aubergine for a change. Served it with the blackberry red cabbage (in a venison recipe on here) and was beautiful.
justabeena
5th Jun, 2013
5.05
Delicious! I substituted courgette for aubergine, didn't tell the kids it had feta cheese in it! I don't like dry meals so was a bit unsure if I would like it but as everyone said by the time it cooks it has created a really lovey sauce....will definitely make again, so easy.
cjsansom
24th Apr, 2013
5.05
Loved this and so easy to cook. Only thing I changed was to add more feta. Will cook again.
juliemilner
15th Jan, 2013
4.05
In a word....gorgeous, very tasty will definitely make again...it's on the favourites list.

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