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.


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.


  • 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.