serves 4
ingredients
675g/11⁄2lb lean lamb neck cutlets
2 lamb’s kidneys
675g/11⁄2lb potatoes, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped fresh thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and freshly ground black
pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove any excess fat from the lamb. Skin and core the kidneys, and
cut them into slices.
• Arrange a layer of potatoes in the bottom of a 1.8-litre/3pt ovenproof
dish.Arrange the lamb neck cutlets on top of the potatoes, and cover
with the kidneys, onion and thyme. Pour the stock over the meat, and
season with salt and pepper. Layer the remaining potato slices on top,
overlapping to completely cover the meat and onion.
• Brush the potato slices with the butter, cover the dish and cook in the
oven for 11⁄2 hours. Remove the lid and cook for a further 30 minutes
until golden brown on top. Serve hot.
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