Ingredients
- 1 kg (2 lb 4 oz) boned lamb shoulder, trimmed and cut into 3 cm (1¼ inch) chunks (ask your butcher to do this)
- 2 tablespoons olive oil
- 60 g (2¼ oz) butter
- 2–3 lamb's kidneys, cored, skinned and chopped (optional)
- 2 onions, finely sliced
- 1 tablespoon chopped thyme
- 2 garlic cloves, crushed
- 1 tablespoon plain (all-purpose) flour
- 425 ml (15 fl oz) beef stock
- 1 bay leaf
- 2 teaspoons worcestershire sauce
- 6 desiree potatoes (about 900 g/2 lb), peeled and cut into 5 mm (¼ inch) slices
Method
1. Preheat the oven to 170°C (325°F/Gas 3).
2. Season the lamb well with sea salt and freshly ground black pepper. Heat the olive oil in a deep flameproof baking dish over medium–high heat, then add the lamb in batches and cook for 6 minutes, or until golden all over, turning often. Remove each batch to a plate.
3. Reduce the heat to medium, then add 20 g (¾ oz) of the butter to the pan. Sear the kidneys, if using, for 1–2 minutes on each side, or until lightly coloured. Remove to a plate.
4. Add the onion and thyme to the pan and sauté for 5 minutes, or until the onion is translucent. Add the garlic and cook for a further minute, then stir in the flour and cook for 30 seconds. Pour in the stock, stirring constantly to prevent lumps forming. Return the lamb and kidneys to the pan, along with the bay leaf and worcestershire sauce. Adjust the seasoning to taste.
5. Melt the remaining butter and brush it over both sides of the potato slices. Arrange the potato slices in an overlapping pattern over the meat, then brush the slices again until well coated. Transfer to the oven and bake for 1¾–2 hours, or until the meat is tender and the potato topping is golden and crisp.
