Feta, lamb, mint and aubergine are a very Mediterranean combo and this lovely one-pot dish smacks of sunshine and Greek islands. It feeds four generously with only two lamb steaks – a green salad to follow is all you need. Hardly any washing-up either and we always think that’s a bonus.
- 2 aubergines, cut into rounds
- 1 red pepper, deseeded and cut into thick strips, lengthways
- 1 red onion, cut into wedges
- 8 new potatoes, halved
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- 2 garlic cloves, thinly sliced
- 1 tsp dried oregano
- a few sprigs of rosemary
- 2 lamb leg steaks
- handful of cherry tomatoes
- 150g feta cheese, cut into chunks
- small bunch of mint,
- leaves only
- flaked sea salt
- freshly ground black pepper
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the aubergines, pepper, onion and potatoes in a large roasting tin and drizzle them with the olive oil and red wine vinegar. Sprinkle the garlic, oregano and rosemary on top, then season with salt and pepper. Cover the dish with foil, then put it in the oven for 40 minutes.
- After 40 minutes, remove the roasting tin from the oven and check the vegetables – they should feel tender when pierced with a knife.
- Turn the oven up to 220°C/Fan 200°C/Gas 7.
- Tuck the tomatoes and feta around the vegetables, making sure they are evenly spaced. Season the lamb steaks with salt and pepper, then put them on top of the veg. Put the dish back in the oven and cook, uncovered, for 15–20 minutes, depending on how well done you want your lamb. Remove and allow the lamb steaks to rest for at least 5 minutes. Slice the lamb and serve with the vegetables, strewn with fresh mint.
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