Lamb and Potato Casserole with Kiri

Serves 25

METHOD:

• Slice potatoes thinly, approx. 3mm.
• Quickly cook in a small amount of olive oil.
• Pan-fry onion, garlic, leeks, and lamb in olive oil.
• Pour in 1 dl stock.
• Season with salt and black pepper.
• Cook Kiri with remaining stock.
• Stir potatoes, cheese sauce, and lamb meat in an oven-safe tin or dish.
• Bake at 175°C for approx. 25 minutes.

INGREDIENTS:

• 1.55 kg Kiri cream cheese
• 2.5 kg Lamb, 12% fat
• 1.9 kg potato
• 65 g onion, diced
• 625 g garlic
• 315 g leek
• 315 ml olive oil
• 1.25 kg veal stock
• Salt and ground black pepper