2tbsp olive oil
750g lamb leg steaks, cut into 2cm cubes
1 onion, finely chopped
125ml red wine
100g mint jelly
1tbsp wholegrain mustard
400g can cherry tomatoes
2 medium potatoes, peeled and finely sliced
1 Heat half of the oil in a large frying pan over a medium heat. Brown the lamb in two batches for 2-3min each. Remove from the pan. Add the onion and cook for 3-4min until soft.
2 Return the meat the pan and add the wine, then simmer for 1min. Stir in the mint jelly and mustard. Add the tomatoes, then reduce the heat to low and cook, covered for 30min.
3 Preheat the oven to 200°C (fan 180°C, gas 6). Spoon the lamb mixture into a large ovenproof dish.
4 Toss the potato slices in the remaining oil and arrange in a thin layer on top of the lamb mixture, overlapping slightly. Bake, covered, for 20min.
5 Uncover and cook for 10-15min until the potatoes are golden. Serve with beans and cauliflower mash if liked.
Ensure the potatoes are cut into slices of the same thickness so they cook evenly.