Instructions

1. 1

   Preheat the oven to 150ºC, gas mark 2. Trim any excess fat from the lamb and cut into chunky bite-sized pieces.

   
   

2. 2

   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.

   
   

3. 3

   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.

   
   

4. 4

   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.

   
   

Ingredients Buy ingredients

• 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

Serves 4

Total time required 2 hrs 30 mins

• Preparation time: 15 mins
• Cooking time: 2 hrs 15 mins