Wednesday 22 March 2017

Lamb Stew Hot-Pot

Georgina Campbell

700g/1.5lb lamb shoulder meat

4 tbsps plain flour

Salt and black pepper

1 tsp chopped fresh thyme

1 small onion, sliced

1 large leek, sliced

2 large carrots, sliced

100g/4oz swede, cubed

600ml/1 pint chicken stock

700g/1.5lb potato chunks

40g/1.5oz butter

Dash of Worcestershire sauce

Chopped parsley, to garnish

1 Pre-heat a moderate oven to Gas Mark 4/180°C/350°F. Trim the lamb well and cut into bite-sized pieces. Place the flour in a shallow dish and season generously, then toss the lamb in it to coat the pieces evenly.

2Shake off the excess flour and arrange half of the lamb in the bottom of a round casserole. Add a sprinkling of thyme, scatter the onion, leek, carrots and swede on top, then season and add another sprinkling of thyme. Arrange the remaining lamb on top to cover the vegetables completely, then sprinkle the remaining thyme over the top.

3Pour in just enough chicken stock to cover the last layer of lamb. Cover the casserole with a lid and place in the oven for a good hour, or until the lamb and vegetables are just tender and the stock has thickened slightly.

4Meanwhile, simmer the potatoes in lightly salted water for 10 minutes, then drain in a colander and set aside for five minutes until cool enough to handle. Slice the potatoes lengthways into 1cm/one-third of an inch-thick slices and lay them in a slightly overlapping layer on top of the stew.

5Melt the butter in a small pan or in the microwave and brush it over the potatoes. Season to taste, add a dash of Worcestershire sauce and return to the oven for another 40 minutes, until the potatoes are cooked through and nicely golden and the lamb stew is bubbling up around the edges of the dish. Sprinkle the chopped parsley on top and serve straight to the table, along with a seasonal green vegetable such as cabbage or brussels sprouts.

Irish Independent

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