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
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, like a chunky lasagna.
Drizzle 2 tbsp of Olive oil on top and sprinkle on the remaining parmesan cheese.
Bake on 200 degrees C for about 45 minutes, until the top becomes golden and crisp and a sharp knife can easily pierce all layers of potatoes.
Serve with crusty bread to mop up all those delicious juices.