Preparation time: 20 minutes
Cooking time: 45 minutes
We love Stéphane Reynaud’s recipes – they’re easy to follow and the end result is always stunning. This recipe for lamb with bay leaf potatoes is quick to prepare and doesn’t take long to cook, making it perfect for a mid-week supper. And the cooking of the lamb cutlets on top of the sliced potatoes means none of those delicious meat juices go to waste. Delicious.
- 800g (1¾lbs) waxy potatoes (Bintje if possible)
- 4 onions
- 4 bay leaves
- 8 lamb cutlets
- 1 litre vegetable stock
- Salt and pepper
- 1 baking dish
- 1 chopping board
- 1 mandolin
- 180°C oven
1Peel the potatoes and onions and slice thinly using a mandolin.
2Make alternate layers of potato and onion in a baking dish and tuck the bay leaves in between.
3Pour in the seasoned vegetable stock (the potatoes should be completely covered). Cook in the oven for 30 minutes.
4Arrange the lamb cutlets on top of the vegetables, season and bake for a further 15 minutes.
IMAGE © MURDOCH BOOKS;, JEAN CAZALS
First printed in our sister publication France Today
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