Individual Lamb Hot Pots

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This can be created using leftover roast lamb shoulder or from scratch. Ask your local butcher to cut the meat off the bone so that the meat will cook quicker.

Preparation: 15 mins

Cooking: 60 mins

Ingredients

1. Grease four mini casserole dishes with some butter and with a quarter of the sliced potatoes, make a layer in the bottom of each dish. Season with a little salt and pepper.
2. Divide the cold lamb between each of the four dishes, season the meat with a little salt and pepper and add the sage, rosemary and thyme. Place a bay leaf on top.
3. Follow with the onions, divided evenly between each dish, and then pour an even amount of stock/gravy over each.
4. Cover each casserole dish with a layer or two of potatoes, then dot some butter carefully over the top.
5. Put a round of parchment paper on the top, followed by a layer of foil and then the lid of each casserole dish.
6. Bake in the oven for 40-45mins, that way the meat will steam through and retain more moisture. The potato topping should be soft, then, increase the temperature to 200ºC (180ºC Fan) and remove the lid, foil and paper to allow the potatoes to turn golden and crisp in the oven for a further 15-25 minutes. You can add some extra butter to the potatoes if they look a little dry and in need of some help crisping up.
7 Serve warm from the oven to the table.

Method

500g diced lamb shoulder, cut into 1” pieces
4 large Maris Piper, peeled and sliced into 1/4”/1/2cm piece
2-4 tbsp flour
4 bay leaves
2 large garlic cloves, sliced
3 large white onions, halved and sliced
A couple of sage leaves, chopped
3-4 large sprigs of rosemary, stalks removed and chopped
A small handful of fresh thyme
A little butter and oil for frying

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