Here is a special handed down nutritious recipe that is perfect for an evening meal, especially on a cold night. You can substitute very tender Beef for the Lamb if you wish, but it does taste better with Lamb.


  • 0.9Kg or 2 lb Tender Lamb boned meat
  • 3 Tablespoons of plain Flour
  • Pinches of Salt and freshly ground Pepper
  • 3 to 4 Tablespoons of Olive Oil
  • 2 Leeks, peeled and chopped
  • 2 Carrots, peeled and sliced
  • 1 Teaspoon of fresh Thyme leaves
  • 0.6Kg or 1 lb 5 oz Potatoes (large style) peeled and thinly sliced
  • 600 ml or 1 Pint well-flavored Lamb Stock liquid
  • 55 grams or 12 oz unsalted Butter
  • Freshly chopped Parsley to garnish


Turn on your oven and let it heat up to 190 Deg C or 375 Deg F. Grease your oven proof baking dish using a little of the Butter.

Trim any fat off the Lamb and cut into reasonably large bite sized pieces.

Season the Flour with the Salt and freshly ground Pepper coating the Lamb pieces with it. A great way to do this and avoid a lot of mess is to place the seasoned Flour and the Lamb pieces together into a plastic bag. Twist the top of the plastic bag close and tip up and down to mix the contents together.

Heat the oil in a frying pan and fry the coated Lamb until golden brown all over. Remove the Lamb from the frying pan. Wipe out the pan with a paper kitchen towel and add a little oil. Saute the vegetables lightly for about 4 minutes.

Place half of the Potatoes in a layer at the bottom of the greased oven proof dish, followed by a layer of vegetables, then a layer of meat. Add a sprinkle of the fresh Thyme leaves on top. Repeat the layers and top with the remaining Potatoes, overlapping them in concentric circles. Pour in the Stock and put dots of Butter randomly on top of the Potatoes.

Cover with Aluminum foil and bake for about 2 hours, until the meat is tender. Remove the foil and cook for an additional 20 minutes until the Potatoes have become golden and crisp. Garnish with Parsley and serve immediately.

Author: Ash Brooks
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