Ingredients
- 1 tbsp of olive oil
- 900 g of diced lamb leg
- 2 onions, chopped
- 2 celery sticks, chopped
- 4 carrots, peeled and chopped
- 50 g of plain flour
- 3 tbsp of worcestershire sauce
- 500 ml of vegetable or lamb stock
- 4 sprigs of thyme
- 10 g of parsley, chopped
- 400 g of jersey royals, cut into 2-3mm slices
- 30 g of butter, plus an extra knob
- 500 g of spring greens, sliced
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Heat the olive oil in a casserole (or large saucepan). Add the meat to brown, then remove and set aside.Step 2
Add the onion, celery and carrots and cook for 10 mins until everything starts to soften and caramelise at the edges.Step 3
Stir in the flour, then add the worcestershire sauce and stock. Return the lamb and juices to the pan and mix well. Cook for 2 mins until the sauce starts to thicken.Step 4
Stir in the thyme leaves and parsley and season to taste.Step 5
Turn off the heat and, if you are using a casserole, level out the top. Carefully arrange the sliced potatoes over the top. If you used a saucepan, decant into an ovenproof dish before topping with the potato.Step 6
Melt the butter in a small pan, brush over the potatoes and then pop the dish into the oven.Step 7
Bake for 1 hr, until the potatoes are golden and cooked through.Step 8
Before serving, steam the sliced greens for 5 mins, then drain and add a knob of butter.Step 9
Dish out the hotpot alongside the spring greens.