This is a slow-cooked hearty lamb stew, topped with layers of thinly sliced potato and brushed with butter and topped with thyme. A perfect hearty meal for colder days and a cinch to make, too.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins
Cal/Serv:
873
Ingredients
25g
plain flour
900g
lamb neck fillet, cut into 4cm pieces
4Tbsp.
vegetable oil
2
medium onions, finely chopped
2
carrots, peeled and cut into 2cm rounds
2
parsnips, peeled and cut into 2cm rounds
400ml
chicken stock
small handful thyme, leaves picked, plus a few sprigs
700g
potatoes, peeled and sliced into 5mm rounds
25g
unsalted butter, melted
Directions
Step 1Preheat oven to 160°C (fan 140°C) mark 3. Put flour in a large bowl and season. Add 1/3 of the lamb and toss to coat. Heat 1tbsp oil in a large ovenproof casserole dish (one that has a lid) over medium heat. Shake excess flour from the lamb, add to pan and brown all over. Remove to a plate with a slotted spoon. Repeat until all the lamb is browned, adding fresh oil between batches.
Step 2Add remaining 1tbsp oil to the pan. Add onions, carrots and parsnips and fry for 7-8min, until starting to go golden.
Step 3Return lamb to pan with the stock and thyme leaves. Bring to boil, stir, then bubble gently for 5min. Remove from heat and season.
Step 4Arrange potatoes on top of the lamb in an overlapping layer, brush with half of the butter, season and top with thyme sprigs.
Step 5Cover with lid, then cook in the oven for around 1hr 30min, or until the potatoes are cooked through and the lamb is tender.
Step 6Remove casserole from oven and preheat grill to high. Remove casserole lid, brush potatoes with remaining melted butter, then grill for 10-15min, or until top is golden brown. Rest, uncovered, for 15min and serve with steamed green vegetables, if you like.
GH TIPS:
Freeze ahead
Prepare to end of step 5. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge, reheat in an oven preheat to 180°C (160°C fan) mark 3 until piping hot and complete recipe.
Try a slight flavour variation! It might not be traditional, but we love to add a teaspoon of curry powder to the flour mixture when coating the lamb for a gently spiced taste.
Frozen peas and shredded cavolo nero at the end give this dish a nice nutritional boost, too.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
