LAMB HOT POT

Instructions

1. Reserve 10g of the butter
2. Pre heat oven to 160c / fan 140c / gas 3.
3. Slice the lamb and season with the salt and pepper
4. Slice the onion and chop the carrot.
5. Heat 15g of butter in a frying pan and brown the meat, then place in a small saucepan.
6. Add the onion and carrot to the frying pan and gently fry for a minute or two, then add to the meat.
7. Pour the stock into the frying pan to get the residue, then add to the saucepan with the thyme and bay leaf.
8. Simmer in the saucepan with the lid covering half of the pan until the meat starts to soften, approximately 20 minutes.
9. Slice the celeriac thinly.
10. When the meat is almost cooked, place it in a small ovenproof dish and layer the celeriac over the top. Cover the dish and place in the oven.
11. Cook for 15 minutes then uncover and brush the celeriac with the reserved 10g of butter, return to the oven for further 10 – 15 minutes.