A olive-oil rich take on Lamb Gratin, built on feta and mint and finished the way we like it. Ready in about 55 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the feta and mint elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the capers and the rest of the feta and mint flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
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