Lamb Casserole ala Rich

Lancashire Hot Pot This is an adaptation of the classic English casserole.
Serves 4
1 pound Lamb, cubed (leg or shoulder)2 teaspoons Oil1 large Onion, sliced2 large Potatoes, peeled and sliced1 teaspoon Thyme1 Tablespoon Parsley, choppedSalt and pepper to taste1 1/2 cups Chicken broth2 tablespoons Butter, melted
Pre-heat the oven to 375. Heat the oil in a heavy skillet. Add the lamb and slowly cook until lightly browned. Drain the fat and reserve the lamb. Lightly butter a two-quart casserole dish (that has a lid). Arrange 1/2 of the potatoes in the dish. Top with the onions, lamb, herbs, and seasonings. Top with the remaining potatoes. Pour the broth over the casserole. Drizzle on 1/2 of the butter. Cover and bake for 1 hour. Remove the lid and drizzle on the remaining butter. Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned). Serve warm.