Ingredients:
1kg firm, waxy potatoes (eg Desirùe)
500g onions, peeled and sliced thinly
120g (about) butter
100ml beef or lamb stock
6 sprigs of thyme
1kg joint of lamb (leg or shoulder)
salt and freshly-ground black pepper, to taste
Method:
Peel the potatoes then use a mandolin to slice them paper thin straight into a bowl of cold water. Use your fingers to move the slices in the water to extract the starchy juice then drain the potato slices and pat dry in a tea towel.
Take a rectangular cake tin, grease it well then add a layer of potatoes on the base, then a layer of onions. Continue this layering process until all the potatoes and onions are used up (finish with a layer of potatoes). As you add each layer, season with salt and black pepper and dot with butter (reserve 30g of the butter).
When the layering is done, melt the reserved 30g of butter and pour this over all the layers then pour over the stock. Add the lamb joint on top then sprinkle over the thyme sprigs. Cover the entire dish with kitchen foil then transfer to an oven pre-heated to 190°C and bake for 80 minutes. Remove the foil at this point and continue baking for 20 minutes, so that the top and the meat browns nicely.
Serve immediately from the baking dish.
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