Greek Lamb Roast

This is a perfect way to use up any leftover lamb.

Vegetarians: This is a lovely dish without the lamb. Serve with a tzatziki dip on the side.

Ingredients:

1 courgette (finely sliced)

1 aubergiene (finely sliced)

5 medium/ small potatoes (finely sliced)

feta cheese (cut into small pieces)

olives (of your choice)

olive oil

1 tbspn dried rosemary

ground black pepper

fresh thyme

2 tomatoes (sliced)

leftover lamb (cut into pieces)

• Preheat the oven to gas mark 6 / 190 degrees celsius
• Add the potatoes to an oven dish and cover in olive oil and the rosemary. Bake in the oven by themselves for 15 mins
• Then add the aubergiene, courgette, feta, olives and tomatoes. Mix everything together with more olive oil so the potatoes are not just at the bottom of the dish. Garnish with ground black pepper and fresh thyme. Place in the oven for 30 – 35 mins
• After the 35 mins take the dish out of the oven and add the lamb on top. Cover with tin foil so that the lamb does not dry out. Place in the oven for another 10 mins. The lamb just needs to be warmed through
• Take the dish out of the oven and leave to stand for 5 mins
• Serve with some lemon wedges and more black pepper if needed