A Glug of Oil

Lamb with Boulangère Potatoes - Recipe

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To serve two you will need
a few knobs of unsalted butter at room temperature
a glug of olive oil
400 g lamb leg steaks - cut into bite size pieces and seasoned with a little black pepper
1 large onion - diced
2 cloves garlic - finely chopped
2 big carrots - peeled and sliced
2 tablespoons plain flour
a splash of Worcestershire sauce
150 ml dry white wine
300 ml of hot chicken or lamb stock - made from 1 Knorr stock cube
1 bay leaf
1 tablespoon of freshly chopped rosemary leaves only - divided into two
a pinch or two of dried thyme - use fresh if you have it
sea salt and freshly ground black pepper for seasoning
Potatoes (as many as you fancy) say 4 peeled and sliced really, really thinly (best to use a mandolin slicer)