Greek lamb with potatoes & olives

Greek lamb with potatoes & olives

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(43 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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John Glennon's picture
John Glennon
23rd May, 2020
Made this recipe three times now and it's new a household favourite. Things that have worked better for us - use smaller tomatoes, not large beef tomatoes; be generous with top-quality olive oil between the layers; pre purchased bottles of oregano and/or mixed herbs works equally well to fresh. We're not olive fans so they're left out of our recipe. We go for two layers of feta - middle and final layer. Finally, we're feeding 5 or 6, not 4 so we've grilled the lamb separately on a high heat for around 15 minutes which gives a better chance of making any fat crispy (yum) - brushed on the quality olive oil to each steak each time they were turned. Like most casserole dish type meals, any leftovers chill well and reheat with a depth of flavour that does seem to improve.
31st Jan, 2020
Made this again and would like to re- emphasise how thin you need to cut them (almost so you couldn’t cut them any thinner). I cooked the veg for 55 minutes before cooking the meat this time to cater for my mother who requires things to be very soft due to her cancer treatment. The lamb in this dish is perfectly moist every time.
2nd Feb, 2019
Absolutely delicious. I cooked this for 2, I didn’t use olives and used dried oregano instead. It all cooked perfectly (cooked veg for 45 min before lamb and put foil on for 10 min of this), make sure you cut everything very thin as in the picture. I cooked the lamb for 12 min.
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.
15th Oct, 2014
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.
31st Jul, 2014
Really enjoyed this recipe and it was fairly quick and easy to make.
3rd Jul, 2014
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.
5th Feb, 2014
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.
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.
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.


31st Jan, 2018
Would this dish be suitable for cooking in the slow cooker? Has anyone tried to cook it this way?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. This recipe is best suited to the oven. We have lots of slow cooker recipes to choose from, take a look at the following collections for ideas:
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