Ingredients

Steps

• Preheat the oven to 200°C.
• Trim excess fat from the lamb and secure the meat with kitchen string.
• Fry the lamb in olive oil for four minutes per side and rest for four minutes.
• Boil bones, thyme, bay leaf, stock, and wine until reduced by half.
• Thicken the sauce with cornflour, strain through a sieve, and set aside.
• Soften the onions in melted butter over a medium heat.
• Layer onions and potatoes in a chef's ring on a baking sheet.
• Bake the potatoes for 12 minutes until they are golden and cooked through.
• Plate the potatoes and lamb, then finish with the sauce.