Lamb Hotpot

Succulent lamb chops with a delcious rich gravy to die for. And with just four simple steps to follow, it’s incredibly simple.

Preparation Time: 30 minutes

Cooking Time: 2 hours

Serves: 6

1tbsp olive oil

1⁄2 bottle red wine

2tbsp tomato purée

850ml hot lamb or beef stock

25g butter, plus extra to dot over potatoes

2tbsp plain flour

2tsp English 
mustard powder

12 lamb cutlets, dried with kitchen paper

500g shallots, peeled

400g Chantenay carrots

300g baby turnips

400g green cabbage, sliced

500g potatoes, similarly sized, peeled

4 sprigs rosemary, leaves finely chopped

1)Heat olive oil in a large frying pan and fry the lamb cutlets for a few mins on each side until browned. Transfer the cutlets to a large casserole dish.

2)Add shallots, carrots, turnips and rosemary to the pan, cook for a few mins, stirring, until the veg is tinged with colour. Add to the casserole dish with the lamb and cabbage. Heat oven to Mark 4/180°C.

3)Boil the wine in the frying pan for a few mins, stirring. Add tomato puree and stock, and season; bring to the boil. Mix butter, flour and mustard powder to make a smooth paste and whisk into the liquid. Simmer for a few mins, then pour into the casserole.

4)Meanwhile, boil potatoes for 5 mins, then drain. When cool, slice thinly, layer on casserole, dotting with butter and seasoning as you go. Cover loosely with foil and cook in oven for 1 hr 30 mins; remove foil and cook for a further 30-40 mins, until potatoes are tender and golden.