Lamb Hotpot

• Preparation time 30 mins
• Cooking time 2 hours

• Ingredients

• 450g (1 lb) lamb chops
• 2 onions sliced
• 350 (12oz) carrots sliced
• 6 celery sticks sliced
• 600ml (20 fl oz) lamb stock
• 2 tablespoons worcestershire sauce
• 2 bay leaves
• 450g (1lb) potatoes, peeled and sliced thinly
• 1 bulb of fennel shredded thinly
• low fat cooking spray
• salt and freshly ground black pepper

• Method

• Heat heavy based flameproof casserole dish and add the lamb chops. Dry fry for 2 minutes on each side to seal and lightly brown them
• Add the onions, carrots and celery into the pan
• Pour over the stock and stir in worcestershire sauce, bay leaves and seasoning. Bring to the boil
• Preheat oven to gas mark3/160 degree f/140 degree c
• Remove the casserole dish from the heat and arrange the sliced potatoes and shredded fennel over the top of the lamb
• Spray the top with low fat cooking spray and cover the dish with a sheet of foil or tight fitting lid.
• Cook for 1 hour and then remove the cover and cook for a further 1 hour, until the meat is very tender and the potatoes and fennel have lightly browned