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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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
28th May, 2012
Fantastic dish - fabulous flavours. Will definitely make again.
6th Jan, 2012
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.
24th May, 2011
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
27th Mar, 2011
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:)
27th Feb, 2011
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
3rd Oct, 2010
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.
12th Sep, 2010
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.
7th Sep, 2010


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