Greek Lamb with olives
Greek Lamb with olives
 Prep Time ~ 30 mins | Cooking Time ~ 50 mins |
 Approx Cost ~ £11 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ A quick salad to accompany this would be to mix little gem lettuce, finely sliced red onion, chopped fresh mint and crumbled feta cheese.
Ingredients
2 tablespoons olive oil
1 large onion, finely sliced
4 garlic cloves, chopped
4 x 150g lamb shoulder steaks
900g potatoes cut into chunks
1 x 400g tin chopped tomatoes
600ml lamb or beef stock
1 bay leaf
2 teaspoons dried oregano
125g pitted kalamata olives
25g capers, rinsed
Salt and pepper
Small bunch fresh oregano, roughly chopped
- You will need a large roasting tin.
Method
- Heat the oven to 180C, Fan 160C, gas 4.
- Heat the oil in a large roasting tin.
- Add the onion and garlic and cook for a few minutes. Push the onions to one side, then add the lamb steaks and brown for a few minutes on each side.
- Add the potatoes with the tomatoes, lamb or beef stock, bay leaf, dried oregano, olives and capers, stir well. Season with salt and pepper.
- Bake uncovered for 40 minutes, until the lamb is tender and the potatoes are cooked and the stock is reduced.
- Scatter on the fresh oregano and serve with a green salad or baby vegetables.