Lamb hot pot

Lamb hot pot One Pot wonder!

Serving size: Serves 6

Cooking time: More than 2 hours

Now that the days are cooling down, everyone craves heartier meals. We've eliminated much of the cleaning with this delectable one-pot wonder.

So why not set aside a day and stock your freezer, to make life easier on the busy days?

2 tablespoons oil
6-8 lamb chump chops
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon plain flour
2 cups beef stock
4 tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon rosemary leaves
4 potatoes, peeled, thickly sliced
50g butter

Preheat oven to moderate, 180C. Heat half the oil in a flameproof casserole dish on high.
Brown lamb chops in batches, for 2-3 minutes each side.
Transfer chops to a plate. Heat remaining oil in same pan on high.
Saute carrot, celery, onion and garlic for 3-4 minutes, until onion is tender.
Sprinkle flour over vegetables. Cook for 1 minute.
Blend in stock, tomatoes, tomato paste and rosemary.
Bring to the boil, stirring constantly.
Reduce heat to low and simmer for 5 minutes.
Season to taste.
Return chops to dish, turning to cover with sauce.
Place potato slices evenly on top.
Dot with butter.
Bake, covered, for 2 hours.
Remove lid and cook further 30 minutes, until potatoes are golden and lamb is tender.

Tip A 400g can of chopped tomatoes can be used in place of fresh tomatoes.