Potato And Lamb Bake

                                                

Glen really enjoys lamb and until he cooked lamb chops for about 12 months before I cooked this I hadn't eaten lamb in at least 18 years - so this was another first for me. I own a V cutter and made the mistake of cutting the potato too thinly the first time around, so they stuck together into one massive clump and increased the cooking time (example number 1 of not reading the recipe properly) but apart from that it's really tasty, although probably best as a belly warming winter onepot! You could even serve this with hot Garlic bread to mop up those tasty creamy juices.


Potato And Lamb Bake


400 grams lamb loin chops cut into thin slices
flour for coating
2 tbsp extra-virgin olive oil
2 clove garlic, crushed
Salt and pepper, to taste
Italian seasoning
750 grams potatoes, peeled and sliced thinly
butter for greasing
nutmeg
sage
125 grams cream
1/8 litre milk
50 grams grated cheese
30 grams butter flakes


1. Coat the lamb in the flour shaking off any excess, heat the oil and fry the meat until crispy.


2. Heavily season the meat with 1 garlic clove, salt, pepper and the herbs.


3. Halve the second garlic clove and with butter, grease the casserole dish.


4. Preheat the oven to 200°C (410°F approximately). Place half the potatoes in the dish season with salt, pepper and nutmeg, then cover with the lamb and sage then put on the last layer of potato and season again.


5. Mix the cream and milk, pour over the potatoes and lamb, sprinkle the cheese on top, spread the butter flakes and bake for 50 minutes until potatoes are soft.
Servings: 4