Ingredients: (Serves 4)

8 lamb cutlets

2 onions, cut into thick slices

1 tbsp flour

275ml/ ½pt vegetable stock

2 tsp Worcestershire sauce

1 tsp dried thyme

6 large potatoes, thinly sliced

Salt, pepper

Oil for frying

Method:

1. Partially cook the potatoes for 5 mins, then slice thinly.

2. Season the cutlets with salt and pepper and cook them in a frying pan over a low heat for 5-10 mins until browned on both sides, then remove from pan.

3. Add the onions to the pan and cook gently for 2-3 mins, then remove from pan.

4. Scatter the flour over the juices in the pan and cook for 1 minute stirring constantly.

5. Add the stock, Worcestershire sauce and thyme and cook until thickened.

6. Preheat the oven to 180°C/fan 160°C and grease a casserole dish.

7. Lay half the potatoes on the base of the casserole dish, then top with cutlets.

8. Pour over the thickened stock and onions, then lay the rest of the potatoes on top.

9. Season with salt, drizzle with oil and bake for 45 mins.