Gingergirl: Break that dinnertime rut with Greek style lamb

Helen Keown


Helen Keown


Gingergirl: Break that dinnertime rut with Greek style lamb

Hello and welcome to all about food.

I don’t know about you but I have found that baking and cooking is keeping me (and the children) preoccupied during this surreal time.

I’ve had several emails looking for recipes for scones, bread, cakes etc. Don’t forget, all my recipes are on my website I hope they bring you lots of joy and comfort.

Back to this week’s recipe; it’s time to add a little zing to dinner-time!

It is very easy to fall into a rut when it comes to dinner-time, with many of us balancing work, family, homework and household chores every day – in fairness it is probably impressive that we manage to get any hot food on the table some evenings!

There are a few ingredients that are guaranteed to add another dimension to dinner – herbs and spices offer endless possibilities as do flavoured oils, garlic and citrus fruits (see below for one of my favourite condiments). This lamb recipe is a personal favourite. Serving with crusty bread is perfect as a delicious sauce is created as it cooks.

Greek style lamb

800g medium-size potatoes, scrubbed and thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
100g pitted Kalamata olives, halved
Olive oil
120g of feta cheese, crumbled
4 lamb steaks
4 garlic cloves, chopped
3 tablespoons of oregano leaves

* Heat your oven to 200ºc. Layer half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano, olives, a drizzle of olive oil and seasoning as you go.

* Scatter over the feta cheese and repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

* Bake for 45- 50 minutes or until the vegetables are tender (cover with foil if they're getting too brown). Rub the lamb steaks with a little oil, season and place on top of the potato.

* Bake for 15-20 minutes more until the lamb is cooked. Allow to rest and cool before scattering with oregano and serving with crusty bread.


Whip this up at the last minute to transform a piece of grilled fish, chicken or meat, stir into buttered new potatoes or any thing else that takes your fancy! Simply mix two teaspoons of lemon zest, one clove of very finely chopped garlic and four tablespoons of flat-leaf parsley. Enjoy!

Contact Gingergirl
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutneys made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
Letters to ‘gingergirl’ c/o The Tipperary Star, Friar Street, Thurles, Co Tipperary.
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