700g/1½lb middle neck lamb cutlets, fat trimmed
2 onions, thinly sliced
450g/1lb potatoes, thinly sliced
2 tbsp chopped fresh parsley
1 tbsp dried thyme
300ml/½ pint/1¼ cups meat stock
salt and ground black pepper
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Layer the meat, onions and potatoes in a deep casserole, sprinkling herbs and seasoning between the layers. Finish with a layer of potato, overlapping the slices.
3 Pour the stock over the potatoes. Cover with greaseproof paper and a lid. Cook in the oven for 2 hours.
4 Preheat the grill (broiler). Remove the lid and paper from the casserole and brown the top of the potatoes under the grill.
5 Serve immediately.