Dinner

Greek Lamb with Potatoes, Tomatoes, and Olives Recipe

Name: Greek Lamb with Potatoes, Tomatoes, and Olives 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; 100g feta cheese, crumbled; 4 lamb steaks; 5 tbsp olive oil, plus a drizzle for finishing; Salt and freshly ground black pepper, to taste

BySophie Carsel November 21, 2025November 21, 2025

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Introduction

This Greek lamb with potatoes and olives is a hearty and flavorful dish that brings together tender lamb steaks, roasted vegetables, and tangy feta cheese. It’s a perfect one-pan meal inspired by Mediterranean flavors, ideal for a cozy dinner.

A white baking dish filled with a layered meal starting with a base of roasted sliced potatoes in light golden color, topped with slices of eggplant and red tomatoes arranged unevenly, some pieces showing a slightly charred texture. On top of the vegetables, there are three large browned pieces of cooked meat, each with a slight sear and sprinkled with green herbs. A silver spoon rests inside the dish on the right side. The dish is placed 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 the oven to 200°C (180°C fan)/gas mark 6. In a baking dish, layer half of the potato, tomato, and aubergine slices, scattering chopped garlic, oregano leaves, and halved olives evenly over the layers. Drizzle with olive oil and season with salt and pepper as you go.
Step 2: Sprinkle half the crumbled feta cheese over the vegetables. Repeat the layering process with the remaining potatoes, tomatoes, aubergine, garlic, oregano, olives, and feta. Finish with a top layer of potato slices and drizzle with a little more olive oil.
Step 3: Bake the vegetable layers for about 50 minutes, or until the vegetables are tender. If the top starts to brown too much before the vegetables are cooked, cover the dish loosely with foil.
Step 4: Remove the foil if used. Place the lamb steaks on top of the cooked vegetables. Rub the lamb with a little olive oil and season with salt and pepper. Return the dish to the oven and bake for an additional 15-20 minutes, until the lamb is cooked to your liking.
Step 5: Once cooked, allow the lamb and vegetables to rest and cool slightly. Sprinkle with extra oregano leaves before serving. Enjoy with crusty bread to soak up the flavorful juices.

Tips & Variations

For extra flavor, marinate the lamb steaks in olive oil, garlic, and oregano for an hour before cooking.
Substitute the aubergine with zucchini or bell peppers if preferred.
Add a splash of lemon juice or zest for a fresh, tangy twist.
If you like your lamb more well-done, increase the cooking time by 5-10 minutes as needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to avoid drying out the lamb. This dish is best enjoyed fresh but can be reheated carefully.

How to Serve

A white rectangular baking dish filled with a layered meal sits on a white marbled surface. The bottom layer consists of round, thinly sliced yellow potatoes, slightly browned. On top are slices of cooked, soft eggplants and red tomatoes with wrinkled skin, scattered with bits of white cheese and herbs. Two large pieces of browned meat with a slight shine cover part of the veggies. A metal spoon rests inside the dish on the right side, and the whole scene catches soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb instead of lamb steaks?

Yes, you can use lamb chops or leg slices, but adjust the cooking time accordingly to ensure the meat cooks through and stays tender.

Is it necessary to use Kalamata olives?

Kalamata olives add a distinctive flavor, but you can substitute with other brined olives if needed. Just make sure they are pitted and halved for even distribution.