Especially at holidays when the oven is crowded, it's nice to cook a vegetable with the meat. This is a wonderful Easter recipe.

• 2 tablespoons butter, plus extra for greasing
• 2 pounds potatoes, thinly sliced
• 1 tablespoon chopped fresh thyme
• 1 pound onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 1/2 pound boneless shoulder of lamb
• 2/ 1/4 cups meat or vegetable stock
• Salt and freshly milled black pepper to taste

Method

Preheat oven to 400°F.

Grease an ovenproof dish with butter.

Make a layer of potatoes on the bottom of the dish, season with salt and pepper sprinkle with a little of the thyme and cover with a layer of onions and garlic.  Continue making layers until all ingredients are used.

Make a few incision in the lamb with a small sharp knife, place it on top of the vegetables and season with salt and pepper.  Pour the stock into the dish, dot the lamb with the butter and roast, basting the potatoes occasionally, for 30 minutes.  Remove the dish from the oven and cover with a sheet of foil, then return it to the oven and roast for 30 - 45 minutes.  Let the meat stand, without uncovering it, for about 10 minutes before serving.

Serves: 6

Contributor: Connie La Marca

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