As spring kicks into action and with Easter around the corner, lamb takes centre stage once again. Our lamb hotpot makes the most out of the beautifully flavoursome shoulder of lamb and a nice comforting dish for the crisp spring evenings.
- 1 large onion – diced
- 2 carrots – thinly sliced
- 600g diced lamb shoulder
- 500ml lamb stock (or beef stock if unavailable)
- 3 large potatoes – sliced around the thickness of a one-pound coin
- A good slug of Worcestershire sauce
- A little flour for dusting the lamb
- Salt and pepper
- Olive or vegetable oil
- Preheat an oven to 180.c
- On top of the stove on a medium-high heat fry the onion and carrots in a heavy-bottomed casserole in a little oil for around 5 minutes
- Lightly dust the lamb in the flour, shake off any excess and then add to the pot, sear so as to get some colour on the lamb
- Add a good slug of Worcestershire sauce and then add the stock
- Arrange the potatoes so that they’re slightly overlapping on top of the casserole
- Cover the pot with a lid or foil, place in the oven for around an hour.
- After an hour take the lid of the pot and turn the oven up to 220c
- Return the pot to the oven and cook for a further 30 minutes, this is to achieve a nice crispy golden potato top
- We love to serve it with some steamed greens and pickled red cabbage.