Italian Lamb and Potato Bake

Serves 6

6 Lamb steaks – cut into portions

2 Kg Waxy Potatoes

250g Cherry Tomatoes – halved

2 to 3 Cloves Garlic – minced

Parmesan Cheese – Grated

Salt & Pepper

Handful of Flat Leaf Parsley – roughly chopped

Olive Oil

Peel and finely slice the potatoes.

Spread 2 tsps of olive oil in a roasting tin. Lay enough potato slices to cover the bottom, then season, and sprinkle some garlic, parsley, salt and a small handful of Parmesan. Lay on a few tomato halves and some chunks of meat.

Repeat the process until you have layer upon layer, rather like a chunky lasagna.

Drizzle about 2 tbsp of Olive oil on top and sprinkle the remaining parmesan on top.

Bake on 200 degrees C for about 45 minutes, and until the top becomes golden and crisp.

Serve with bread to mop up all those delicious juices.

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