I used courgette instead of aubergine, as Husband isn’t too keen. I added shrooms instead of peppers as I can’t eat them.
I’ve done a few recipes with lamb neck and this one was a good recipe to cook, and tasty. The potatoes finish off well in the oven.—
250g new potatoes, thinly sliced
3 tbsp olive oil, plus extra for drizzling
500g lamb neck fillet, cut into small chunks
1 red onion, chopped
2 garlic cloves, finely chopped
1 aubergine, cut into 1cm chunks
1 tbsp dried oregano
1 tbsp red wine vinegar
400g tin chopped tomatoes
85g green olives stuffed with anchovies (from most supermarkets)
200g ready-roasted red peppers, drained and sliced
Knob of butter
1. Preheat the oven to 200°C/fan180°C/gas 6. Blanch the potatoes in a large pan of boiling water for 3 minutes, then drain well.
2. Meanwhile, heat 1 tbsp of the oil in a large sauté pan over a medium-high heat. Add the lamb, season and brown quickly on all sides. Remove and set aside. Reduce the heat, add another 1 tbsp oil and cook the red onion and garlic for 5 minutes until softened. Set aside with the lamb.
3. Increase the heat, add the remaining oil and fry the aubergine for 5 minutes until softened, then add 2 tsp of the oregano and cook for another minute. Pour over the vinegar and sizzle until evaporated. Stir through the chopped tomatoes, olives and roasted peppers. Return the lamb and onion to the pan and bring to a simmer.
4. Spoon into a 2-litre ovenproof dish. Top with the potatoes, layering so they overlap. Dot with butter, drizzle with oil, season and sprinkle with the remaining oregano. Bake for 40 minutes, covering with foil halfway through, until the lamb is tender and the potatoes are crisp.