- 1 tablespoon vegetable oil 475ml chicken or
- 675g cubed leg of lamb meat
- 1kg potatoes, peeled and thinly sliced
- salt and pepper to taste
- 2 tablespoons chopped fresh thyme
- 30g butter
- 475ml chicken or lamb stock
This is a very simple dish made with layers of sliced potatoes, browned onion, a leg of lamb, fresh thyme, stock and seasoning. It’s great for a family meal on a cold Sunday afternoon. Enjoy!
Heat oil in a large frying pan over medium high heat. Saute onion until soft and deep golden in colour. Remove from pan and set aside. Add lamb to pan and fry (in batches if necessary) until a rich chestnut brown in colour, 12 to 15 minutes. Drain fat and reserve.
Preheat oven to 190 C / Gas mark 5.
Spread 1/2 of the potatoes in the bottom of a 22x33cm (9×13 in) baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
Bake in the preheated oven for 1 1/2 to 2 hours.
If hot pot is drying out while cooking, add more stock as needed. If it is browning too quickly, cover with aluminium foil.