Lamb and Potato Casserole
8,5 / 10
ready in 3 h.
- 4 Lamb kidneys (ready to cook, peeled and cleaned)
- 8 Lamb cutlets (about 150 grams)
- 1 Tbsp Pastry flour
- 600 milliliters lamb stock
- olive oil
- 750 grams sweet potatoes
- 150 grams starchy potatoes
- 4 thyme
- 1 onion
- 2 bay leaves
- freshly ground peppers
Mix the lamb kidneys and the lamb chops in a bowl with flour. Season with salt and pepper.
Cook the meat in hot oil until browned on both sides. Remove from the pan. Pour out the excess oil and pour in the broth.
Grease a baking dish with oil.
Peel the potatoes and cut into slices. Cut the sweet potatoes into thicker slices and the starchy potatoes into very thin slices.
Peel, halve and cut the onion into strips.
Alternately layer the potatoes, meat and seasoning (a mixture of thyme, onions, bay leaf, salt and pepper). Pour in the broth from the frying pan. Season with salt and pepper. Drizzle with a little oil. Cover and cook for about 2.5 hours at 180°C (approximately 350°F). Remove the cover in the last 30 minutes. Serve immediately.