Lamb and Potato Hot Pot

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Heat a generous amount of oil in a large, deep skillet over medium-high heat. Sear the onion until it becomes tender and develops a rich, deep golden color. Take the cooked onion out of the skillet and set it aside for now.

Add chunks of lamb to the same skillet, cooking in batches if necessary to prevent overcrowding. Cook the lamb until it reaches a deep chestnut brown color, taking about 12 to 15 minutes. Remove the excess fat from the skillet and reserve it for later use.

Transfer your preheated oven to 375 degrees Fahrenheit (190 degrees Celsius).

Spread half of the potatoes in a 9x13 inch baking dish, seasoning it with salt and pepper to your liking. Place the cooked lamb on top of the potatoes, sprinkling some fresh thyme over it for added flavor. Season to taste and cover with the remaining potatoes, seasoning once more and dotting it with butter for extra richness. Pour the stock over everything.

Bake your casserole in the preheated oven for 1 1/2 to 2 hours. Keep an eye on it, as if the casserole starts drying out, you can add more stock to prevent this. On the other hand, if it's browning too quickly, cover it with aluminum foil to slow down the process.