Lamb, potato and lemon thyme casserole

• 1 lb lean lamb steaks
• 4 -5 potatoes, peeled and thinly sliced
• 4 cloves garlic, chopped
• 14 cup lemon thyme, stalks removed
• 3 -4 cups vegetable stock
• salt and pepper

1. Brown the lamb in a skillet or frypan.
2. Combine the chopped garlic and lemon thyme leaves.
3. Place all of the thinly sliced potato in a large bowl and mix with the garlic and thyme mixture.
4. You can also add salt and freshly cracked black pepper here if you wish.
5. Place half of the potato mix in a casserole dish, top with the lamb and cover with the remaining potato making sure you get all the garlic and thyme into the casserole.
6. Pour the stock into the casserole until the potatoes are just about covered but not quite.
7. Bake at 160-180 degrees C for about an hour until the potatoes are very tender.
8. You can bake it with a lid on for a soft top or off for crispy potato slices on top.
9. This will fill your house with the mouthwatering smell of lemon thyme.
10. The lemon thyme has a delicious delicate taste so don't overpower it with too much salt and pepper.

lean lamb, potatoes, garlic, lemon thyme, salt

Taken from www.food.com/recipe/lamb-potato-and-lemon-thyme-casserole-22352 (may not work)