Thursday, 19 June 2014

Greek Lamb with Potatoes and Olives

This was something I made on the spur of the moment as I had all the ingredients in. It was really tasty but I would have preferred a bit more colour on the lamb. Also a little tip, make sure that there is no feta on top as it has a tendency to burn.

Greek Lamb with Potatoes and Olives
(from Good Food Magazine September 2010)
(Serves 4)

800g medium-size potatoes, skin on, thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
4 garlic cloves, chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted black olives, halved
5 tbsp olive oil, plus a drizzle
100g feta cheese, crumbled
4 lamb steaks

Heat the oven to 200C. 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. 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

No comments:

Post a Comment