Greek lamb with potatoes & olives - Good Food Middle East
Entertain the easy way with this quick-to-prepare rustic one-pot – just serve with crusty bread
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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 Kalamata olives, halved
- 5 tbsp olive oil, plus a drizzle
- 100g feta cheese, crumbled
- 4 lamb steaks
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