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 dinner packed with Mediterranean flavour. Lamb leg steaks, potatoes and eggplant are seasoned with lemon, garlic, oregano and rosemary, then enclosed in baking paper so they cook together in their own delicious juices. The parcel is opened for the final few minutes at high heat before adding juicy tomatoes, feta and fresh parsley. Serve with tzatziki for a simple gluten-free dinner that feels comforting enough for family meals but special enough to serve to guests.
WHY YOU’LL LOVE THESE GREEK LAMB STEAKS
Everything Cooks Together
The lamb, potatoes and eggplant cook together in one tray, making this an easy dinner with minimal preparation and washing up.
Greek-Inspired Flavours
Lemon, garlic, oregano, rosemary, olive oil and feta bring together some of my favourite Greek flavours in one dish.
The Baking Paper Method
Enclosing the lamb and vegetables in baking paper traps the steam and cooking juices inside the tray. This helps the vegetables become tender while keeping the lamb succulent.
The parcel is opened towards the end and returned to a hotter oven for a quick final roast to give everything a little colour.
Perfect for Meal Prep
This recipe makes four generous servings and reheats beautifully, making it a great option for lunch the following day.
WATCH HOW TO MAKE IT
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.
STORAGE AND MEAL PREP
Allow leftovers to cool before transferring them to an airtight container.
Store refrigerated for up to 3 days.
For meal prep, divide between individual microwave-safe containers and refrigerate.
Reheat until steaming hot throughout.
For the best texture, add fresh feta after reheating rather than before.
SERVING SUGGESTIONS
Serve these Greek lamb steaks straight from the tray with:
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
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?
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Margaret Pahos @CreateCookShare
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