Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

These Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes are an easy, all-in-one gluten-free dinner bursting with Mediterranean flavour. Baked together in a parcel with lemon, garlic and herbs until tender, then finished with tomatoes, feta and fresh parsley. Serve with tzatziki for a delicious family meal that's also perfect for entertaining.

Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

About Greek Lemon & Garlic Lamb Steaks

This Greek-inspired lamb dish brings together some of my favourite Mediterranean ingredients in one easy, all-in-one meal. Lamb leg steaks, potatoes and eggplant are seasoned with lemon, garlic, oregano, rosemary and olive oil, then wrapped in baking paper to cook gently in their own juices.

The baking paper keeps everything tender and succulent, while a final roast at a higher temperature adds a little colour. Finished with tomatoes, feta and fresh parsley, it's a comforting gluten-free dinner that's perfect for family meals, entertaining or enjoying as leftovers the next day.

Watch How to Make It

https://youtu.be/vCdMFFsTEJw

Helpful Tips

Use Lamb Leg Steaks

Use lamb leg steaks approximately 2 cm thick for this recipe. Do not substitute lamb fillets or tenderloins, as these are much leaner and more delicate and require a much shorter cooking time.

Cut the Potatoes Thin Enough

Cut the potatoes into approximately 1–1.5 cm thick wedges or batons.

This is important because the potatoes need to become tender during the same cooking time as the lamb.

Cut the Eggplant Slightly Larger

The eggplant can be cut into approximately 2 cm thick batons. It will soften beautifully as it cooks in the olive oil and lamb juices.

Seal the Baking Paper Well

Fold the baking paper around the tray to create a sealed parcel. Trapping the steam is an important part of the cooking method. When opening the parcel, take care as hot steam will escape.

The Final High-Heat Roast

Once the lamb and vegetables have cooked enclosed, remove the top sheet of baking paper and increase the oven temperature.

The final 5 minutes is simply to add a little colour to the lamb and vegetables and soften the tomatoes. Avoid extending this stage unnecessarily, as lamb leg steaks can become dry if overcooked.

Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

What to Serve with these Greek Lamb Steaks

Greek Tzatziki

Greek Salad

Maroulosalata (Lettuce and Feta Salad)

Greek Flat Bread

Stove Top Rice

Meal Prep Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

Serves 4

Prep: 15 minutes

Cook: 40 minutes

INGREDIENTS

For the Vegetables

1 large globe eggplant, cut into approximately 2 cm thick batons

700–800 g small white potatoes, cut into approximately 1–1.5 cm thick wedges or batons

80 ml (⅓ cup) extra virgin olive oil

2 sprigs fresh rosemary, leaves removed and finely chopped

2 teaspoons dried Greek oregano

1 teaspoon garlic powder OR fresh garlic minced

Sea salt and freshly ground black pepper

For the Lamb

5-6 lamb leg steaks, approximately 600 g total and about 2 cm thick

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon dried Greek oregano

2 large garlic cloves, finely sliced

Sea salt and freshly ground black pepper

1 large lemon, half juiced and remaining half thinly sliced

To Finish

250 g baby truss tomatoes

100 g Greek feta, crumbled

Small handful flat-leaf parsley, roughly chopped

Extra virgin olive oil, for drizzling

Tzatziki, to serve

INSTRUCTIONS

1. Preheat the Oven

Preheat the oven to 200°C fan-forced / 220°C conventional.

Line a large baking tray with a sheet of baking paper that extends beyond the edges of the tray.

2. Season the Vegetables

Add the eggplant and potatoes to a large bowl.

Add the olive oil, rosemary, oregano, garlic powder, sea salt and black pepper and toss until everything is evenly coated.

Spread the vegetables evenly over the prepared tray.

3. Season the Lamb

Using the same bowl, add the lamb leg steaks, olive oil, mustard, oregano, garlic, sea salt and black pepper.

Massage the mixture over the lamb until well coated.

Arrange the lamb steaks over and amongst the vegetables.

Drizzle over the lemon juice and place a slice of lemon over each lamb steak.

4. Seal the Tray

Place another large sheet of baking paper over the top.

Beginning at one corner, fold the bottom and top sheets of baking paper together, overlapping each fold as you work your way around the tray to create a sealed parcel.

Make sure the parcel is well enclosed so the steam remains trapped inside.

5. Bake

Transfer to the oven and bake for 35 minutes.

Carefully remove the tray from the oven.

Increase the oven temperature to 220°C fan-forced / 240°C conventional.

Carefully open the baking-paper parcel, keeping your hands and face away from the escaping steam, and remove the top sheet of baking paper.

Move the lemon slices slightly to the side of the lamb so the surface can colour.

6. Add the Tomatoes

Add the baby truss tomatoes to the tray.

Return to the oven, uncovered, for a further 5 minutes, just until the tomatoes begin to soften and blister, and the lamb and vegetables develop a little colour.

7. Rest and Serve

Remove from the oven and allow the lamb to rest for 5 minutes.

Scatter over the crumbled feta and fresh parsley and drizzle with a little extra virgin olive oil.

Serve immediately with tzatziki.

Have you tried this recipe?

Please leave me a rating and comment below, or share it with me at @CreateCookShare on

 Instagram  Pinterest  Facebook  TikTok  or YouTube 

Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes

Margaret Pahos @CreateCookShare