Method

1. Pre-heat the oven to 160°C / 325°F / Gas Mark 3
2. Partially cook the potatoes in boiling water for 5 minutes and then slice thinly
3. Heat the oil in a frying pan and cook cutlets over a low heat for 5 to 10 minutes until browned, turning once. Place on a warm plate
4. Add the onions to the pan and cook gently for 2 to 3 minutes until browned
5. Drain off all but 1 tablespoon of juice from the pan. Scatter the flour in the pan and cook for 1 minute stirring constantly
6. Add the stock, Worcestershire sauce and mixed herbs. Cook until thickened. Season to taste

To assemble:

1. Lightly grease a casserole dish. Lay half the potatoes and carrots on the base and then top with lamb cutlets. Pour over the thickened stock and onions. Lay the rest of the potatoes and carrots on top
2. Cook in the oven for 45 minutes until cutlets are tender and the potatoes on the surface are golden