Lamb and Thyme Hotpot
Lean Scotch Lamb neck fillet
Temperature: Gas mark 4 – 5, 180°C, 350°F
- In a non-stick pan dry fry 450g (1lb) 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 (½pt) beer, 150ml (¼pt) stock, 15ml (1tbsp) gravy granules and 15ml (1tbsp) fresh thyme, chopped, and cook for further 2 – 3 minutes until thickened. Season with salt & 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.
Serve with large portion of steamed cabbage.