LAMB HOT POT

(SERVES 4 – 6)

This is one of our favourite things to eat during the colder and wetter months of the year and it is also one of the simplest things you can cook. If you’re not used to cooking and want to create a Mother’s Day treat, don’t try anything elaborate. This is dead easy and utterly delicious. It’s also a one-pot meal so there’s less washing up.

INGREDIENTS

6-8 LAMB GIGOT CHOPS OLIVE OIL SALT AND PEPPER 2 ONIONS 4 SPRIGS OF THYME 3 MEDIUM CARROTS 6-8 POTATOES 300ML BOILING STOCK OR WATER Pre-heat the oven to170˚C, gas mark 3. Heat some olive oil in a frying pan and brown the chops on both sides. Put them into a large oven proof dish and season with salt and pepper. Peel and slice the onions and soften them in the pan with a little oil after the chops. Then spread them over the chops and add the sprigs of thyme. Peel and slice the carrots into half centimetre-thick slices and spread them in a single layer over the chops. Peel the potatoes if they are not organic, otherwise leave them whole. Slice thinly and layer over the over the top. Pour on the stock or water and cover the top of the dish with a lid or oiled greaseproof paper. Bake at the centre of the oven for 1 hour 30 minutes, then remove the lid or paper and increase the heat 180ºC, gas mark 4 for 30 minutes to brown the top.