As the New Year takes hold and the days get shorter, brighter and filled with the optimism of freshly made New Year’s resolutions, it’s a great time to take bracing walks in your local parks, fields of along the beach.
And when you return home in the evening you might want to make this heart warming dish adapted from meatmatters.com to reward yourself, family and friends.
Lamb and Thyme Hotpot
Serves: Three or 4 people
Cooking Time: 90 minutes
450g (1lb) lean lamb neck fillet, cut into thin medallions
1 onion, sliced
1 leek, sliced
1 carrot, sliced
300ml (½pt) beer
150ml (¼pt) Stock
15ml (1 tbsp) gravy granules
15ml (1 tbsp) fresh thyme, chopped
2 large Maris Piper potatoes, peeled and sliced
2 parsnips, peeled and sliced
Pre-heat the oven, gas mark 4-5/ 180°C/ 350°F.
In a non-stick pan dry fry the neck fillet with the onion, leek and carrot for 4-5 minutes until browned.
Add the beer, stock, gravy granules and fresh thyme and cook for a further 2-3 minutes until thickened.
Transfer to an ovenproof casserole dish or individual ovenproof pots.
Cover the lamb with the sliced potatoes and parsnips and brush with a little melted butter
Cover the pot with foil and bake for 1 hour, remove the cover for the last 30 minutes to allow the potatoes and parsnips to brown.
Serving Suggestions: Serve with carrots with melted butter and fennel seeds; mange tout and steamed cabbage.
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