About this recipe:Very simple dish made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
1 tablespoon vegetable oil
325g chopped onion
675g cubed leg of lamb meat
1kg potatoes, peeled and thinly sliced
salt and pepper to taste
2 tablespoons chopped fresh thyme
475ml chicken or lamb stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Ready in:2hr20min
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 (9x13 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.