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Greek-style potato bake with vegatables, lamb and feta

A wholesome and healthy meal in just 45 minutes

Season with crushed garlic, cumin, finely chopped fresh herbs, salt and pepper
Season with crushed garlic, cumin, finely chopped fresh herbs, salt and pepper
Thu Oct 31 2024 - 15:55

Ingredients (serves four)

  • 600g Rooster potatoes
  • 400g leg of lamb, boneless
  • 2 peppers in different colours
  • 1 courgette
  • 1 red onion
  • 100g cherry tomatoes
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • A handful of fresh herbs (oregano and parsley)
  • 100g feta cheese
  • Juice and zest from 1 lemon
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Cooking time: 40 min

Method

  1. Heat a large non-stick frying pan over medium heat.
  2. Cut the lamb into large cubes, season with salt and pepper. Drizzle with olive oil.
  3. Sear the meat on both sides until golden brown, but not cooked through. Remove from the pan and set aside.
  4. Heat the oven to 200°C. Cut the potatoes into large cubes, roughly chop the peppers, slice the courgette, and cut the red onion into slices.
  5. Add the potato cubes, peppers, courgette, tomatoes, and red onion to the oven dish.
  6. Season with crushed garlic, cumin, finely chopped fresh herbs, salt and pepper. Drizzle with olive oil and mix well. Place in the oven for 30 minutes.
  7. Remove from the oven and add the lamb, return to the oven and cook for a further 10 minutes until fully cooked. Remove from the oven and add crumbled feta, lemon zest and juice.