I have been working all day – this doesn’t stop us from having a tasty meal tonight.  Our local butcher sells lamb loins stuffed with spinach, pine nuts and apricots, if you are not as fortune as us with your local butcher you could use lamb cutlets, fillets or back straps.  The potatoes do take a bit of time to cook if you don’t have time make mashed potatoes.  First prepare the potatoes.


Preparation: 25 minutes     Cooking: 90 minutes    Serves 6

  • 1kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 2 onions
  • 25g butter
  • 300mls hot chicken stock or vegetable stock (gluten free)
  • sea salt
  • freshly ground black pepper
  • a few sprigs of thyme

Heat the oven to 180C/Gas 4.

Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.

Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.

Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.

Remove the foil and bake for a further 30 minutes. The potato should be soft al the way through and the top layer golden brown.

This recipe if from The French Kitchen by Joanne Harris and Fran Warde

After you have removed the foil from the potatoes, put the lamb loin in a roasting pan and roast for 25-40 minutes or until cooked through.

Serve with Boulangere Potatoes and steamed brocolli.


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