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Mediterranean lamb and potato bake

This Mediterranean lamb and potato bake is perfect for a midweek fuss-free supper. It takes very little time to prepare and it can be on the table within 30 minutes. Serve it with some green salad on the side et voilà!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g new potatoes
  • 2 Tbsp olive oil
  • 1 red onion
  • 3 cloves garlic
  • 1 handful of mint
  • 6 ripe tomatoes
  • 4 Tbsp balsamic vinegar
  • 4 lamb steaks
  • 3 Tbsp black olives

Method
 

  1. Preheat the oven to 200°C.
  2. Finely chop the mint.
  3. Wash and scrub the potatoes, then cut them into bite-sized pieces.
  4. Peel and finely slice the onion, chop the garlic. Cut the tomatoes cut into thin wedges.
  5. Place the potatoes, onion and half of the mint & garlic in a baking dish. Season with salt and pepper, add half of the oil. Massage oil into the potatoes, then arrange them evenly. Add the tomatoes, then pour over the vinegar and a teaspoon of water.
  6. Bake in the oven for about 20-30 minutes. When the potatoes are tender and slightly roasted take the dish out of the oven.
  7. Meanwhile, make a coarse paste with the remaining oil, mint and garlic. Rub the lamb steaks with this paste and marinate for about 20 minutes.
  8. Heat a frying/griddle pan on the stove. Season the steaks with salt and pepper, then quickly seal them in the hot pan for a couple of minutes on each side.
  9. When the potatoes are done, cover them with the steaks, sprinkle the olives around them, then returned the dish to the oven for 5-8 minutes.
  10. Serve with chopped mint leaves scattered on the top.