LAMB & ROOT VEGETABLE HOT POT
SERVES 4
1kg lamb middle neck chops, trimmed
Around 4 tbsp plain flour
3 tbsp sunflower oil
60g butter, half melted
450g onions, peeled and finely sliced
700ml lamb or chicken stock
1.5kg mixed root vegetables, peeled and sliced 3mm thick
3 tbsp chopped herbs, such as parsley, oregano and thyme, plus extra to serve
Salt and black pepper
■ Preheat oven to 220°C/Gas 7. Season chops and dust lightly with flour. Put 2 tablespoons of oil in a frying pan over a medium high heat. Brown the lamb (in two batches) until well coloured. Place on a plate lined with kitchen towel.
■ Wipe out the pan and add the rest of the oil with the unmelted 30g butter. Fry the onions for a few minutes, until they begin to turn golden. Sprinkle in 2 tablespoons flour and stir. Gradually stir in the stock and bring to the boil, then simmer for 10 minutes.
■ Cover the base of a lidded casserole with a layer of vegetables, followed by a layer of lamb, a scattering of herbs
