800g medium-size potatoes, skin on, thinly sliced
4 large tomatoes, thinly sliced
1 eggplant, thinly sliced
1 tbsp garlic infused oil
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
1 tbsp chopped parsley
Serves - 4
Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and eggplant in a baking dish, scattering with garlic oil, 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 herbs and serving with gluten free pita bread.
Recipe adapted from: Good Food