Greek lamb with potatoes & olives

• medium-size potatoes800g g

  skin on, thinly sliced

• large tomatoes↗4

  thinly sliced

• aubergine↗1

  thinly sliced

• garlic cloves↗4

  chopped

• oregano↗3 tbsp tbsp

  leaves, plus extra for sprinkling

• pitted Kalamata olives↗85g g

  halved

• olive oil↗5 tbsp tbsp

  plus a drizzle

• feta cheese↗100g g

  crumbled

• lamb↗4

  steaks

Step-by-step instructions

1. 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. 2

   Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

3. 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.