Lamb with bay leaf potatoes


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 800 g bintje potatoes
  • 4 onions
  • 4 bay leaves
  • 1 litre vegetable stock
  • 8 lamb cutlets
  • Salt and pepper

1 baking dish

1 chopping board

1 mandoline


Peel the potatoes and onions and slice thinly with a mandoline.

Preheat the oven to 180°C.

Make alternate layers of potato and onion in a baking dish, with bay leaves in between.

Pour in the seasoned vegetable stock (the potatoes should be completely covered). Cook in the oven for 30 minutes.

Arrange the cutlets on top of the vegetables, season and bake for a further 15 minutes.