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Ingredients
- 1 kg (2 lb) potatoes
- 1 clove garlic
- 4 lean lamb cutlets, best end of loin (allow 2 per person if small)
- 75 g (3 oz) butter
- 2 tablespoons boiling water
- 4 tablespoons coarsely chopped onion
- salt
- black pepper
- 300 ml (1/2 pint) dry white wine
- 4 tablespoons cold water
- 4 teaspoon dried thyme
- 1 bay leaf
Details
Servings 4
Preparation
Step 1
Peel and thinly slice the potatoes. Leave wrapped in a wet cloth until required. Peel and finely chop the garlic.
Trim the lamb cutlets of skin and any excess fat. Melt half the butter in a sauteuse or large frying pan over medium heat and when foaming quickly colour the meat to the golden stage on both sides without cooking it. Remove with a slotted spoon and keep hot between two plates. Deglaze the pan with the boiling water, scraping up the meat juices from the bottom with the back of a fork. Pour this over the meat.
Put the rest of the butter in the sauteuse over low heat and when foaming add the chopped onion and cook until transparent without colouring. Spread the onion in a large shallow ovenproof dish and place the cutlets on top, season well with salt and pepper, and pour their juices over them. Mix the wine with the cold water and pour half down the sides of the dish, sprinkle with thyme, the crumbled bay leaf and garlic.
Heat the oven to 190°C, 375°F, Gas 5.
Throw the potato slices into a pan of boiling salted water) and as soon as the water boils again drain them into a colander. Arrange the slices in overlapping rows on top of the meat and pour over them the rest of the wine and water which should just reach their level, no more.
Place the dish in the oven, covered with buttered foil, and bake until the potatoes are tender, basting them once or twice. Remove the foil and increase the heat to 220°C, 425°F, Gas 7, and leave until the potatoes are crusted and brown.
Serve in the same dish.
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