Name: Greek Lamb with Potatoes, Tomatoes, and Olives Bake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 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 Kalamata olives, halved; 5 tbsp olive oil, plus a drizzle; 100g feta cheese, crumbled; 4 lamb steaks

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Introduction

Experience the vibrant flavors of the Mediterranean with this Greek lamb dish featuring tender potatoes, juicy tomatoes, and briny Kalamata olives. It’s a hearty, layered bake that’s perfect for a satisfying family meal.

The image shows a white square baking dish filled with a colorful layered meal. The bottom layer is made of pale yellow potato slices, above them are slices of grilled eggplant and red tomatoes, all mixed with bits of white cheese and small green herbs. On top, there are three large grilled meat pieces with a brown, slightly crispy texture. A silver spoon is resting on the edge of the dish, and a woman's hand is holding the dish from the side. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 Kalamata olives, halved
5 tbsp olive oil, plus a drizzle
100g feta cheese, crumbled
4 lamb steaks

Instructions

Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 2: In a baking dish, layer half of the potatoes, tomatoes, and aubergine. As you layer, scatter chopped garlic, oregano leaves, and halved olives over the vegetables. Drizzle olive oil and season with salt and pepper.
Step 3: Sprinkle the crumbled feta cheese over the vegetables, then repeat the layering with the remaining potatoes, tomatoes, and aubergine. Finish with a top layer of potatoes, drizzle with a little more olive oil, and season again.
Step 4: Bake uncovered for about 50 minutes, or until the vegetables are tender. If the top begins to brown too much, cover loosely with foil to prevent burning.
Step 5: Remove the dish from the oven and place the lamb steaks on top. Rub the lamb with a drizzle of olive oil and season with salt and pepper.
Step 6: Return the dish to the oven and bake for an additional 15-20 minutes, or until the lamb is cooked to your preferred doneness.
Step 7: Let the dish rest and cool slightly before sprinkling with extra oregano. Serve warm with crusty bread.

Tips & Variations

For extra flavor, marinate the lamb steaks in olive oil, garlic, and oregano for 1 hour before cooking.
If you prefer a smoky touch, add a pinch of smoked paprika to the vegetable layers.
Feel free to swap the aubergine for zucchini or bell peppers for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The flavors often deepen after resting overnight.

How to Serve

The image shows a white square ceramic baking dish filled with a layered meal. The bottom layer is made up of golden yellow potato slices, followed by a layer of round purple eggplant slices, and topped with red tomato slices. On top of the vegetables, there are three large pieces of cooked brownish-gray meat with some green herbs sprinkled over them. A silver spoon rests inside the dish on the right edge. The dish is set on a wooden surface, but the background is replaced with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, lamb chops or leg steaks work well, but adjust cooking times based on thickness to avoid overcooking or undercooking the meat.

Is this recipe suitable for freezing?

This dish can be frozen before cooking. Layer everything except the lamb in a freezer-safe container, then thaw thoroughly before baking and adding the lamb.