Baked lamb stew

Ingredients for 4 servings:

• 450 g carrot(s)
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 1 kg lamb goulash
• Salt and pepper, black, from the mill
• 1 bay leaf
• 1 tsp, heaped rosemary, dried
• 1 tsp, heaped thyme, dried
• 800 g potatoes
• 250 ml vegetable stock
• 30 g butter
• Parsley for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

particularly hearty

Peel and slice the carrots, cut the leeks into rings, and cut the onions into thin wedges. Wash the lamb and pat dry. Mix the prepared ingredients and season with salt and freshly ground pepper to taste, the bay leaf, and the dried herbs. Transfer to an ovenproof dish. Peel, wash, and thinly slice the potatoes. Arrange them in a flake-like pattern on the lamb stew and pour the hot stock over them. Do not add more stock, as it will be too runny. Melt the butter and drizzle over the potato slices. Cover and cook in the oven at 200°C (top/bottom heat) or on a gas stove at mark 3 for 1 1/2 hours. Then bake uncovered at the highest oven temperature, i.e. 250°C (mark 5), for about 10 minutes until crispy. Serve sprinkled with chopped parsley. We serve with fresh green leaf salad from our own garden.