Description
A hearty and flavorful Greek-inspired dish featuring tender lamb steaks baked atop layers of sliced potatoes, tomatoes, aubergine, Kalamata olives, garlic, oregano, and crumbled feta cheese. This one-pan meal brings Mediterranean flavors together with a simple roasting method that makes for an easy yet impressive dinner.
Ingredients
Scale
Vegetables and Herbs
- 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
Cheese and Meat
- 100g feta cheese, crumbled
- 4 lamb steaks
Oils and Seasonings
- 5 tbsp olive oil, plus a drizzle for finishing
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or gas mark 6 to ensure it’s hot and ready for roasting the vegetables and lamb.
- Layer the Vegetables: In a suitable baking dish, spread out half of the sliced potatoes, tomatoes, and aubergine in layers. Scatter half of the chopped garlic, 1.5 tablespoons of oregano leaves, and half the halved Kalamata olives over the layers. Drizzle some olive oil evenly and season with salt and pepper as you build the layers.
- Add Feta and Repeat Layers: Sprinkle half the crumbled feta cheese on top of the vegetables. Then repeat the layering process using the remaining potatoes, tomatoes, aubergine, garlic, oregano, olives, and feta, finishing with a layer of potatoes. Drizzle a little more olive oil on top and season again with salt and pepper.
- Bake the Vegetables: Place the baking dish in the oven and bake for 50 minutes, or until the vegetables are tender and cooked through. If the top begins to brown too much, cover the dish loosely with foil to prevent burning.
- Prepare the Lamb: While the vegetables are baking, rub the lamb steaks with a drizzle of olive oil and season generously with salt and freshly ground black pepper.
- Add Lamb and Continue Baking: Once the vegetables are tender, remove the foil if used, then lay the lamb steaks on top of the vegetable layers. Return the dish to the oven and bake for an additional 15-20 minutes, or until the lamb reaches your desired level of doneness.
- Rest and Serve: Remove the dish from the oven and allow the lamb to rest for a few minutes to allow the juices to redistribute. Sprinkle extra oregano leaves on top for a fresh finish. Serve warm, ideally with crusty bread to soak up the delicious juices.
Notes
- To ensure even cooking, slice all vegetables to a similar thinness.
- Cover the dish with foil if the top begins to brown too quickly during the initial baking phase.
- For more intense flavor, marinate the lamb steaks briefly in olive oil, garlic, and oregano before baking.
- This dish pairs beautifully with a simple Greek salad or a side of steamed greens.
- Leftovers can be refrigerated and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek lamb, baked lamb, Mediterranean recipe, lamb with potatoes, feta cheese, roasted vegetables, Kalamata olives, easy Greek dinner
