A lovely warming stew, just what’s needed after a morning in the garden, working I hasten to add.
Lamb Hotpot with celeriac and potato
Preheat the oven to 150ºC, gas mark 2. Trim any excess fat from the lamb and cut into chunky bite-sized pieces.
Place the seasoned flour on a plate and use it to coat the lamb pieces. Heat 1 tablespoon of the oil in a large frying pan and fry the lamb in 2 batches for 2-3 minutes until lightly browned. Drain on kitchen paper then place in a 2-litre casserole dish.
Add the onions to the pan with another tablespoon of oil and fry for about 2 minutes until beginning to soften. Spoon in the remaining oil, the mushrooms and the thyme sprigs and fry for 5 minutes or until the mushrooms begin to soften. Add to the lamb and pour in the stock.
Layer the celeriac over the lamb, top with the potato slices and season. Put on the lid and cook for 1&1/2 hours then remove the lid and cook for a further hour, or until the potato topping is crisp and golden. Leave to rest for 15 minutes before serving with Chantenay carrots and lightly-steamed tenderstem broccoli.
- 650g lamb neck fillets
- 2 tbsp plain flour
- 3 tbsp extra virgin olive oil
- 2 onions , sliced
- 125g chestnut mushrooms , roughly sliced
- 4 sprigs thyme , fresh
- 500ml lamb stock cubes
- 350g celeriac , peeled and thinly sliced
- 300g King Edward potatoes , scrubbed and thinly sliced
Total time: 2 hrs 30 mins
Preparation time: 15 mins
Cooking time: 2 hrs 15 mins