Last week I used a shoulder of pork, so this week it’s a shoulder of lamb. This is a great one-pot wonder. It’s tasty and stylish, and certainly good enough to grace the table at any dinner party. I often use this recipe for a Sunday lunch. I think of it like a lamb pie. It’s a delicious casserole.

Dauphinoise toppings are always popular and easy to make. The potatoes need to be sliced thin, about the thickness of a coin. Also try to use the roundest potatoes you have.