Method

• Slice the potatoes finely, using a mandolin if possible
• Heat a casserole dish with a little oil over a medium heat stove
• Cook the lamb with the sliced onions until brown, then add the celery and carrots
• Lay the Rudd’s Roulade on top of the celery and carrots, then layer one layer of potatoes on top of the Roulade. They should overlap slightly and form a pretty circular pattern
• Sprinkle parmesan cheese over this layer of potatoes and repeat the sliced potato layer again, but this time leave a hole in the centre
• Top the potatoes with thyme leaves and ground black pepper then pour the hot stock into the hole and fill up to just below the potatoes.
• Cover the casserole with a lid and bake for 35 minutes
• Remove the lid, and return the uncovered casserole to brown in the oven for 5 more minutes before serving

Ingredients

• 5 Slices  Rudd’s Roulade
• 220g  Lamb (Stewing), diced
• 5 medium  Potatoes, cut thin rounds
• 115mls  Stock
• 1 each  Onion/Celery/Carrots, sliced
• 100g  Parmesan Cheese, grated
• Seasonings  Salt Pepper, Thyme Leaves