- Serves: 8
- Cooks in: 2.5 hours
- 8 lamb neck fillets, cut into 4 pieces each
- 2 carrots
- 6 Maris Piper potatoes
- 3 large onions
- Lamb or chicken stock
- 1 leek
- 3 sticks celery
The perfect Sunday meal after an autumnal walk.
You will need
Large ovenproof cast iron (ideally) pan – it will all happen in one pan so it needs to be big
This will take 40 minutes
- Slice the two of the onions, add to a pan with 25g butter and season, cook slowly for 30 minutes until soft.
- Peel and roughly 1cm dice the carrot, celery, leek and the final onion.
- Peel and slice the potatoes 2mm thick.
- Boil the stock.
- Preheat the oven to 165c
- Heat the large pan, season the lamb fillet pieces and using olive oil seal them off with colour on all sides. Remove from the pan and reserve.
- Add a dash more oil and add the onions, celery, leek, carrots and rosemary, season well with salt and pepper and allow to cook slowly.
- After 10 minutes, remove from the heat and remove the vegetables from the pan.
- Now using the same pan, build in this order:
- Add the first two onions cooked in butter to the base of the pan and place the lamb on top. Now place the sweated vegetables over and press down.
- Now using the sliced potatoes, overlap them around the pan until three layers have been achieved. The last layer should be nice and tidy.
- Ladle in the hot stock until you can just see it.
- Season, add a knob of butter and the fresh thyme leaves and place into the oven for 2 hours and 20 minutes. Remove from the oven once cooked and allow to relax for 10 minutes.
Serve and enjoy!