800g Trimmed lamb neck fillet, diced
1½ tbsp Plain flour
2 tbsp Olive oil
1 Onion, sliced
2 Carrots, sliced
6 Sprigs thyme
1 Bay leaf
500ml Chicken stock
1 tbsp Worcestershire sauce
600g Potatoes, peeled
Red cabbage salad or braised red cabbage, to serve
- Preheat the oven to 170ºc. Dust the lamb with the flour and shake off any excess.
- Place a large frying pan over a high heat and brown the meat in 1½ tbsp oil in 2 batches. Transfer to a wide casserole dish and season with salt and pepper.
- Add the vegetables, herbs, stock and Worcestershire sauce to the frying pan and bring up to the boil. Pour over the meat, cover and bake for 1 hour.
- Thinly slice the potatoes and arrange neatly on top of the meat and vegetables. Replace the lid and cook for 30 minutes. Increase the oven temperature to 200ºc. Brush the potato slices with the remaining oil and bake uncovered for 30 mins to allow the potatoes to crisp up. Serve with red cabbage salad or braised red cabbage.