Here's my lamb.

Cut it into equal round slices, salt, pepper and fry in a pan on high heat until slight crust to seal in all the juices. The meat from the pan and remove the same quickly fry the whole onion, roughly chopped. In the process of cooking onions, lightly season with salt and pepper, season with thyme and rosemary. To do exactly the same and cut into circles carrots. I added sautéed in butter, white part of the leek.

Meat, onions and carrots to move multivarka in a bowl, seasoning with Worcester sauce, thyme and rosemary, add the Bay leaf, allspice and 2-3 anchovy in fact, little fish taste in the finished version is, and is used to lightly solting, or because is part of the favorite in England, Worcestershire/. I cooked 30 minutes on the mode of quenching. Depending on the quality of the meat, the cooking time can be increased up to 2 hours.

This is our homemade version, with mashed potatoes, because that's most like my youngest son.

And this version of the classic cooking and serving. After roasting the meat with the onions and carrots to put in a suitable form, pour the broth /meat or vegetable/ half the height of the meat, and the top is lapped, the principle of fish scales, put thinly sliced potatoes. Potatoes to scatter the pieces of butter, or melt it and smear brush. Potatoes, salt, pepper, season with thyme. Form cover with foil and send in the oven t 180 degrees for 1.5 hours. Then remove foil and brown potatoes.

I'm still slightly sprinkled with grated Parmesan cheese. Help yourself, it is really delicious. The undoubted advantage of this dish is the fact that this way you can cook and not the lamb.