Lamb and potato torte recipe

1. 1

   Pre-heat your oven to gas mark 1/2/120C

2. 2

   Firstly, braise the Welsh Lamb by placing the lamb, carrots, celery, garlic and herbs in a deep roasting tray.

3. 3

   Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil.

4. 4

   Place in the oven and leave for 8 hours.

5. 5

   After eight hours, allow it to cool.

6. 6

   Next, take all the meat from the bone, reserve the stock vegetables, then strain and reduce the cooking liquor by two thirds to create a concentrated stock.

7. 7

   To assemble the torte cut the potatoes into 2mm thick slices, take a baking dish 25cm wide and 4 or 5cm deep and smear the inside with chopped garlic.

8. 8

   Lay the potato slices, ensuring that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and then season.

9. 9

   Place half of the Welsh Lamb and stock veg over the potato to form a solid layer about 1.5cm thick.

10. 10

    Repeat the layering process, finishing off with a double layer of potato and season again.

11. 11

    Pour the reserved stock over the torte and allow to soak in.

12. 12

    Cover the dish with a lid or foil and cook at 160C for about 1 1/4 hours.

13. 13

    Then remove the lid or foil and cook until the top is light golden brown.

14. 14

    Serve straight to the table with your choice of vegetables or salad.

* Per serving · 4 servings · Values may vary.