Herby Lamb Hotpot

• porsi: 4
• total waktu: 3 hrs

Bahan-bahan

1kg Iamb middle-neck chops, trimmed

2tbsp plain flour, plus extra to dust

3tbsp sunflower oil

60g butter, half soft; half melted

450g onions, finely sliced

700ml lamb, beef or chicken stock

1.5kg mixed root vegetables, such as potatoes, celeriac and

carrots, peeled and finely sliced

3tbsp chopped mixed herbs, such as parsley, oregano and thyme,

plus extra to serve

Petunjuk

1 Heat the oven to 220C/Gas Mark 7. Season the lamb chops and dust lightly with flour, shaking off the excess. Put 2tbsp of the oil in a deep frying pan or sauté pan set over a medium-high heat. Brown the Iamb — in 2 batches, so as not to overcrowd the pan — until highly coloured on all sides. Remove to a plate lined with kitchen towel.

2 Wipe out the pan and add the remaining oil with the 30g of the soft butter. Fry the onions for a few mins, until they begin to brown. Turn down the heat if they catch too soon. Add the 2tbsp flour and stir well. Gradually stir in the stock and bring to the boil. Simmer for 10mins over a low heat to thicken.

3 Cover the base of a medium- sized lidded casserole with a layer of sliced root vegetables, followed by a layer of lamb and a ladle of the stock mixture. Continue layering until all the meat has been used (and all the onions. Keep Itbsp of the thickened stock back). Finish with a good layer of root vegetables in concentric circles and brush with the remaining stock. Cover with the lid. Bake for 25mins then reduce the oven temperature to 170C/Gas Mark

3 and cook for 1½-2hrs, until very tender to the point of a knife. Remove the lid and brush the top with the 30g melted butter. Ramp up the temperature to 220C/Gas Mark 7 and bake the hotpot, uncovered, for 15mins more. Scatter with herbs.