“My fondest memories of my grandmother are of her cooking on the Aga in the kitchen in Liverpool. Flashbacks of the whole family coming together to the aromas of her wonderful creations. This is one of those simple yet satisfying comfort food recipes that fills me with nostalgia whenever I cook it; reminding me of loving hugs from Nana. With this dish I pay homage to my grandmother’s renowned lamb neck and potatoes. With love to my Nana Chris.”
Chef Dave Bone, UK
Feeds 4
Ingredients
2 large onions, thinly sliced
6 sprigs of thyme, leaves picked
15g sliced garlic
30ml olive oil
1 ½ kg maris piper potatoes, thinly sliced
500ml brown chicken stock
400g lamb neck
Method
Heat the oven to 180°C/160°C fan/gas 4.
In a 1.5 litre gratin dish add the oil over medium heat.
Once hot, add teh chopped lamb and cook for about 5 minutes, or until well coloured. Take the neck out of the dish and leave to rest on the side.
Fry the onions, thyme sprigs and garlic in the same oil as the lamb until softened and lightly caramelised. Then take off the heat and add the onions to the resting lamb.
Spread a layer of potatoes over the base of the gratin dish. Sprinkle over a few onions and keep layering to half way, then add the lamb and continue layering onions and potatoes.
Pour over the stock and bake in the oven until the potatoes are cooked and the top is golden and crisp.