Tatws Popty (Welsh Oven Potatoes with Lamb)
Tender Welsh lamb baked over sliced potatoes, sweet onions, and carrots in savoury broth until richly browned and bubbling.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Casserole dish
- •Frying pan
- •Chef's knife
- •Chopping board
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 580 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan).
- 2
Season the lamb chops generously on both sides with salt and black pepper.
- 3
Heat the vegetable oil in a large frying pan over high heat on the hob.
- 4
Sear the lamb chops for two minutes per side until nicely browned, then remove from heat.
- 5
Layer half of the sliced potatoes, onions, and carrots into a large, deep casserole dish.
- 6
Scatter half of the chopped herbs and season lightly with salt and black pepper.
- 7
Arrange the seared lamb chops over the vegetables in a single layer.
- 8
Top with the remaining potatoes, onions, carrots, and herbs.
- 9
Pour the hot lamb stock over the layers and dot the top with small pieces of butter.
- 10
Cover tightly with foil and bake for one hour until the potatoes are tender.
- 11
Remove the foil and bake for an extra thirty minutes until the top is golden and crisp.
Chef's tips
Slice the potatoes evenly to ensure they cook at the same rate and absorb the stock properly. Choose bone-in lamb neck or chops, as the bone and marrow impart extra richness to the cooking juices.
Ingredient substitutions
- lamb neck chops → lamb leg steaks or thick bone-in pork chops
- butter → beef dripping or olive oil
Storage
Store chilled leftovers in an airtight container for up to three days.
Reheating
Reheat covered in an oven preheated to 180°C (160°C fan) for 20 minutes until piping hot.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which prevents them softening evenly.
- •Skipping the initial meat searing, which dulls the savoury depth of the dish.
- •Leaving the foil cover on for the entire bake, preventing the top layer from browning.
Serving suggestions
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