This Greenwichmums Lamb One Pot Wonder is a little lighter than most hotspots and a perfect pick-me-up on a cold autumn day.
It takes around an hour and a half and makes a great dinner option!
We rejigged a Nigel Slater recipe to suit our own taste and it’s really quite good so we thought we’d share! Serve with green beans or spoon straight into soup bowls with chunky bread! Substitute the lamb for other root veggies or giant mushrooms for a meat-free option and adjust the cook time accordingly!
Ingredients
Three onions, peeled and cut into wedges
2-3 large parsnips, peeled and cut into sixths
Four thick lamb neck chops or 500g of diced lamb
Five large, garlic cloves, peeled, sliced in half
6-8 small potatoes, cut in half
plain flour, for dusting
tsp cumin and or coriander seeds
6-8 fresh rosemary sprigs
salt and freshly ground black pepper
a glug olive oil
a big spoon of Mint Sauce
Method
Preheat the oven to 170C/350F/Gas 4.
Lightly dust the lamb in the flour and heat the oil and cumin and or coriander seeds in a shallow ovenproof dish with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips, potatoes, and garlic to the same pan and cook for further 2-3 minutes. Season well with salt and black pepper and add the rosemary.
Return the lamb to the pan and season well with salt and black pepper and spoon in some mint sauce. pour in just enough water to cover the contents.
Cut out a circle of greaseproof paper the same size/shape as the inside of your Pan. Place paper over the lamb and veg, then add the lid.
Cook in the preheated oven for an hour or so, until the meat, is tender. Extend the cooking time by a further 30 mins if not tender enough.