J Brindon Addy

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Lamb & Thyme Hotpot

Summary Info

• Suitable Cuts: Lamb neck fillet
• Temperature: Gas Mark 4-5, 180°C
• Serves: 3-4
• Cooking Time: ~90 min

Ingredients

• Lean lamb neck fillet
• Onion
• Leek
• Carrot
• Beer
• Stock
• Gravy granules
• Fresh thyme
• Potatoes
• Parsnips
• Butter

Cooking Directions

In a non-stick pan dry fry 450g lean lamb neck fillet, cut into thin medallions, with 1 onion, sliced, 1 leek, sliced, 1 carrot, sliced, for 4-5 minutes until browned. Add 300ml beef, 150ml stock, 15ml gravy granules and 15ml fresh thyme, chopped, and cook for further 2-3 minutes until thickened.

Season with salt and pepper and transfer to an ovenproof casserole dish or individual ovenproof pots. Cover the lamb with 2 potatoes, peeled and thinly sliced, 2 parsnips, peeled and thinly sliced, brush with a little melted butter.

Cover with foil and cook in preheated oven for 1 hour, uncover for the last 30 minutes to allow the potatoes and parsnips to brown.

Serving Suggestion

Serve with large portion of steamed pak choi cabbage.