275g leftover roast lamb, chopped
2 onions, thinly sliced
1 tsp dried thyme
3 bay leaves
400g chopped tomatoes
75g fresh breadcrumbs
150g cheddar cheese, grated
Heat the oven to 180C/350F/gas 4. Melt 50g butter in a large frying-pan over a moderate heat. Add the onions and saute them until golden and soft.
Place the onions in the bottom of a casserole dish, place the lamb on top and sprinkle over the thyme. Put in the bay leaves and season with salt and freshly ground black pepper. Pour in the tomatoes with their juice.
Melt the remaining butter in a large frying-pan, add the breadcrumbs and stir until the breadcrumbs are nicely browned and have absorbed all the butter. Mix the breadcrumbs with the grated cheese and spread evenly over the tomatoes. Bake for 40 minutes, or until the crusty and all the cheese has melted. Serve the casserole immediately.
Source: All British Food.com
This underrated cut is extremely tasty and meltingly tender when you roast it slowly. Try serving with indulgent dauphinoise potatoes and seasonal...