Lamb and Thyme Hotpot

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean lamb neck fillet
Temperature:
Gas mark 4-5, 180°C, 350°F
Serves:
Between 3 and 4 people
Cooking Time:
90 minutes
Ingredients:
  • 450g (1lb) Lean lamb neck fillet, cut into thin medallions
  • 1 Onion, sliced
  • 1 Leek, sliced
  • 1 Carrot, sliced
  • 300ml (½pt) Beer
  • 150ml (¼) Stock
  • 15mlsp (1tbsp) Gravy granules
  • 15mlsp (1tbsp) Fresh thyme, chopped
  • 2 Potatoes, peeled and sliced
  • 2 Parsnips, peeled and sliced
  • Melted butter
Method:
Pre-heat the oven.

In a non-stick pan dry fry the neck fillet with the onion, leek and carrot for 4-5 minutes until browned. Add the beer, stock, gravy granules and fresh thyme and cook for a further 2-3 minutes until thickened. Transfer to an ovenproof casserole dish or individual ovenproof pots.

Cover the lamb with the sliced potatoes and parsnips and brush with a little melted butter. Cover the pot with foil and bake for 1 hour, remove the cover for the last 30 minutes to allow the potatoes and parsnips to brown.

Serving Suggestions:
Serve with large portion of steamed cabbage.