The culinary palette of Greece – everything from oregano to feta – collides in this simple, sustaining recipe.

Somewhat surprisingly, Melbourne is home to the largest Greek-speaking population outside of Greece, so we're no strangers to Greek food here. This is more of a Hellenic fantasy of mine than any kind of authentically Greek recipe, drawing on that country’s culinary palette for its ingredients – oregano, black olives, lemon, feta, eggplants, potatoes and, of course, lamb. I’m very pleased to say it has been given the nod by a couple of my friends who are Greek, and quite a few others who are not.

A tray bake has to be one of the easiest meals to prep, needing little more than assembling, quickly and casually, before abandoning it, unsupervised, to the oven. This one in particular is perfect weeknight fare: simple yet substantial, just the thing to keep you going when the weekend seems too far away.

Greek lamb tray bake

Serves 2.

1 tablespoon olive oil
2 lamb leg steaks
4 new potatoes
4 baby eggplants
1 teaspoon dried oregano
½ teaspoon rosemary
½ teaspoon cinnamon
8 black (kalamata) olives
½ teaspoon sea salt flakes
1 lemon, zested
25g (1 oz) feta

Set your oven to 200°C (400°F).

Pour the olive oil onto a rimmed baking sheet.

Slice the potatoes and eggplants in half and place them, cut side down, in the oil. Add the lamb steaks and smoosh everything around a bit to coat lightly. Turn the steaks over and the vegetables cut side up. Pop the olives into spaces.

Sprinkle over the oregano, rosemary, cinnamon and salt. Using a fine grater, add a final dusting with the zest of the lemon.

Put the tray in the oven and bake for 45 minutes. Crumble the feta on top and divide between two waiting plates.