Submitted By: HEATHER.WRAY
Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 20 Minutes
Servings: 4

“Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.”
INGREDIENTS:
1 tablespoon vegetable oil
12 ounces chopped onion
1 1/2 pounds cubed leg of lamb meat
2 1/2 pounds potatoes, peeled and thinly
sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock
DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Spread 1/2 of the potatoes in the bottom of a 9×13 inch 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.
4. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
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Written by Abigail Young

I've had a passion for everything British my entire life, despite being raised as a small-town girl in the American Midwest, After years of dreaming, I got the chance to live and work in England for an entire year. Now I write about my favorite country, and hopefully inspire my fellow Britophiles to get over there and experience it for themselves.

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