Lamb and Thyme Hotpot
Time to cook: Approximately 1 hour and 30 minutes
Oven Temperature: Gas Mark 4-5, 180ºC, 350ºF
Ingredients (Serves 3-4):
Lean lamb neck fillet
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 beer, 150ml stock, 15ml (1tbsp) gravy granules and 15ml (1tbsp) 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.