Recipe: Lamb Parmentière with Olives

1- In a casserole, pour a drizzle of olive oil then gently sweat the carrots, onions and garlic, then add the meat, thyme and bay leaf, add spring water to cover, salt lightly and a pinch of Espelette pepper, cover for gentle cooking for 35 minutes.

2- In a saucepan, place your potato pieces, salt with coarse salt, add water to 1 cm above the level, cook for about 20 minutes.

3- Then drain them and pass them through a fine sieve then put back on the heat, dry your purée a little, then off the heat incorporate your olive oil, salt and pepper then add your crushed olives.

4- It is then time to attend to your meat which should have little liquid remaining, remove the bay leaves, then blend for just 10 seconds and taste to check the seasoning.

5- In an oven-safe dish, pour a layer of meat then purée then meat and finish with purée, then sprinkle the breadcrumbs and parmesan then gratinate in the oven on grill setting.