Lamb Steak with Eggplant and Potatoes, gluten-free
This Lamb Steak with Eggplant and Potatoes is the perfect gluten-free one-tray baked dinner. Succulent steaks are paired with soft eggplant and crispy potatoes and then topped off with juicy truss tomatoes and creamy feta. It's easy enough for a weeknight dinner or as a meal prep idea yet flavourful to serve to guests on the weekend. It's a healthy, all-in-one dinner that requires only a few minutes to prepare, so come join me in making this fuss-free recipe!
Why you'll love this Lamb Steak with Eggplant and Potatoes
Lamb Steaks
Lamb Steaks are not commonly used and yet they are versatile, healthy and so easy to cook with. They contain iron, zinc, and B12, they taste amazing and give you a boost of energy!
Eggplant, Potatoes and the Flavour Combination
If I had to layer these ingredients it actually gives you the flavours of a Greek Mousaka. Potatoes, eggplant, and lamb mince. It was a no-brainer why I chose these specific vegetables.
One-Tray Recipe
You'll love that this recipe is a one-tray meal, which means minimal mess, minimal cooking and minimal clean-up.
Meal Prep
It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it.
Watch How to Make It
Helpful Tips
Cooking the Lamb
As lamb leg steaks can be overcooked and turn tough, you want to make sure the steaks are around 2cm thick, otherwise, if thin, reduce the cooking time by baking the vegetables for 10 minutes first and then adding the steaks.
Slicing the Eggplant and Potatoes
Make sure the vegetables are cut into finger-thick wedges and sticks, otherwise, they will not cook in time.
Dairy Free
Even though I suggest adding feta and serving it with tzatziki, I have actually used dairy-free feta and made tzatziki using vegan Greek-style yoghurt. It turns out perfect.
Serve it with Tzatziki
Here is the recipe for my Greek Tzatziki and for dairy-free simply use vegan Greek-style yoghurt.
Storing and Meal Prep
I always make a double batch of this gluten-free lamb steak with eggplant as we love leftovers and it makes a great meal prep option.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into air-tight containers and heat in the microwave.
Other Tray Bake Recipes
Lamb Steak with Eggplant and Potatoes, gluten-free
Serves 4
Prep 10 minutes
Cook 40 minutes
INGREDIENTS
For the Lamb:
4-6 (approx. 600g) Lamb Leg Steaks
2 tablespoons extra virgin olive oil
2 tablespoons American or Dijon mustard
1 tablespoon dried Greek oregano
2 large ground cloves, thinly sliced
Generous seasoning of sea salt and cracked pepper
1 large lemon, sliced into wheels
For the Vegetables:
80ml (1/3 cup) extra virgin olive oil
1 globe eggplant, cut into sticks
8 small white potatoes, cut into sticks
2 springs of rosemary, leaves removed
2 teaspoons dried Greek oregano
1 teaspoon ground garlic
Generous seasoning of sea salt and cracked pepper
To Serve:
250g baby truss tomatoes
150g Greek feta, crumbled
INSTRUCTIONS
1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F and line a baking tray with a large sheet of baking paper, making sure it’s a little longer and wider than the tray.
2. Slice and prepare the eggplant and potatoes, and place them into a large bowl. Sprinkle the rosemary, oregano, garlic, sea salt and pepper and drizzle the extra virgin olive oil. Toss to evenly coat. Spread the eggplant and potatoes onto the tray.
3. In the same bowl, add the lamb steaks, herbs, garlic, oil and mustard. Combine well, making sure the steaks are well coated. Place the lamb steaks on top of the vegetables. Then place a slice of lemon on top of each lamb steak.
4. Place another piece of baking paper over the food and start folding it to create a pocket. Start with a corner. Place the bottom paper up and over the top paper, by creasing the corner up and over the overlapping paper. Overlap each fold, and tuck one inside the other creating a ‘pocket’.
5. Place the tray into the oven and bake for 30 minutes. Then take it out of the oven, and carefully remove the top sheet of baking paper. Add the baby truss tomatoes and cook for a further 5-7 minutes so the lamb steaks can now brown a little (careful not to overcook as it will dry them).
6. Once cooked, garnish with crumbled feta and parsley and drizzle more extra virgin olive oil. Serve immediately alongside my tzatziki.
MEAL PREP MEAL
Allow to cool and divide between 4 microwave-safe containers. Optional to top with feta cheese. Store in refrigerator for up to a week. To heat, microwave for 3 minutes.
Have you tried this recipe?
Share it with me at @createcookshare on
Recipe and Photography Margaret Pahos for @CreateCookShare
