Lamb Hot Pot

Ingredients

• Diced lamb (shoulder or neck fillet)
• Flour seasoned with salt & pepper
• Onion – 1 diced
• Carrot - 1 sliced / diced
• Leek – 1 sliced
• Celery 1 stick sliced
• Garlic – a couple of cloves
• Wine for deglazing
• Lamb or chicken stock 300ml
• Thyme – 1 tbsp. chopped
• Rosemary – 1 tbsp. chopped
• 1 large potato - peeled
• Melted butter

Method

1. 1Heat oven to 160 degrees fan.
2. 2Heat oil in a large pan (preferably ovenproof). Put flour and seasoning in a plastic bag. Add the first batch of lamb. Coat and fry until brown and remove. Aim for crispy edges. Repeat with the rest of the lamb and flour mix.
3. 3Deglaze or clean the pan if needed. Fry the onion, carrots, leek, celery, and garlic (any combination is fine) until soft. Let a splash of wine reduce down, then add the meat back in. Pour in stock (about ¾ of the way up the lamb is good). Add finely chopped rosemary and some thyme. Season. Remove from the heat (transfer to an oven-proof dish if necessary).
4. 4Finely slice (mandolin) a potato or 2 and layer with overlapping edges onto lamb & vegetables. Brush the potatoes with melted butter. Sprinkle on some more fresh thyme, salt and pepper.
5. 5Cover with foil or a lid. Pop in the oven for 1 hour. Uncover and bake for a further 45 minutes until the meat feels tender when pierced with a small, sharp knife.