These tasty lamb steaks are served with traditional Greek-style vegetables. Although this recipe calls for peppers, courgette, lots of garlic and red onion, feel free to use any vegetables that you like. The beauty of this dish is that everything is cooked in one pan, meaning everything in the pan lends itself to flavouring everything else.
- 4 lamb steaks or chops
- 250g new potatoes
- 1 head of garlic, cloves separated and peeled
- 2 red onions
- 1 red pepper
- 1 green pepper
- 1 courgette
- 150g feta cheese
- 50ml balsamic or red wine vinegar
- 4 or 5 fresh chopped mint leaves
- Olive oil
Finely slice the potatoes. Slice the onions and the courgette, and deseed and thinly slice the peppers. Give each garlic clove a bash with the palm of your hand.
Heat a little olive oil in a frying pan and brown the lamb on each side for 2-3 minutes. Put them to one side.
Fry the potatoes in the same pan for around five minutes, until they begin to turn golden.
Add more oil to the pan if needed and fry the onions, peppers, garlic cloves and courgette for five minutes or so until golden and softened.
Mix 1 tbsp. of oil with the vinegar and pour into the pan with the vegetables. Place the lamb on top of the vegetables, crumble the feta cheese over the lamb and the vegetables and place a lid on the pan.
Cook for a further 7-10 minutes or until the lamb is cooked to your liking.
To serve, sprinkle with the mint.