Preheat the oven to 180°C (approximately 350°F).
Rinse, peel and cut carrots into slices. Peel onions and chop finely. Rinse lamb, pat dry and cut into small cubes.
Scrub and peel potatoes, cover 2 potatoes with water and chop remaining potatoes. Peel the garlic, chop, mix with cubes of lamb and season with thyme leaves. Alternate layers of lamb meat mixture with vegetables in 4 ovenproof serving ramekins and season each layer lightly with salt and pepper. Pour stock over the layered dishes and cook for 1 hour in a preheated oven. Cut remaining potatoes into thin slices and add on top of the stew in an overlapping pattern. Brush a small amount of oil on top of each dish and season with salt. Cook covered for another 45 minutes in the oven. Serve immediately.