Greek lamb with potatoes & olives

The Greeks went to the poll this weekend, so we’re running a poll on this Greek recipe. In this referendum, would you vote yes or no for this recipe?

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

 

Method:

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.

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 (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.

Source: bbcgoodfood.com