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Greek-style Potatoes (to serve with Lamb)

Greek-style Potatoes (to serve with Lamb)

This potato dish is especially good served with lamb, and in particular our popular greek style lamb. Don't forget to serve some bread along-side for mopping up the cooking juices and a green salad for some extra crunch

  • Prep Time


    Cooking Time

    1hr 40mins




What you'll need

  • 2tbsp olive oil
  • 2 onions, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 675g (1 1/2 Ib) firm potatoes, peeled and cut into 1/2cm thick slices
  • 4 ripe medium-sized tomatoes, sliced
  • salt and freshly ground black pepper
  • a few sprigs each of rosemary, thyme & oregano
  • 1 bay leaf
  • 300ml (1/2pt) lamb or chicken stock
  • 50g (2oz) pitted black olives

Putting it all together

  1. Preheat the oven to 180 C (fan oven 160 C, 350 F, gas 4). Heat the oil in a frying pan and gently fry the onion and garlic for 10 minutes, stirring occasionally, until tender and lightly brown.
  2. Put half the potatoes and tomatoes in a shallow casserole dish and top with the herbs and onion mixture. Season well then arrange the remaining potatoes and tomatoes on top. Pour over the stock.
  3. Put the lid on or cover with foil and bake for an hour. Remove the foil, carefully mix in the olives and return to the oven to cook, uncovered, for a further 20-30 minutes until very tender.
  4. To serve, discard the herbs and serve straight from the pot to accompany our Greek-style lamb
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