Lamb and root vegetables make the best layered hotpot and this recipe is so simple to make.
1 tbsp. olive oil
1 large red onion, thinly sliced
2 garlic cloves, chopped
4 lamb leg steaks, bone in, or loin chops
4 fresh thyme sprigs, plus extra to garnish
2 tsp corn-flour
100ml red wine
2 tbsp. cranberry jelly or sauce
1 (about 650g) swede/rutabaga, halved and very thinly sliced
200ml fresh lamb stock, hot
1 tsp butter
1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
2. Top the onion mixture with the lamb and thyme, and season again. Dissolve the corn-flour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
3. Arrange the slices of swede/rutabaga on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede/rutabaga has coloured on top. Serve garnished with extra thyme, if you like.
Fat 18g (6.3g saturated) Protein 33.9g Carbohydrates 16.6g (12.9g sugars)