Stage three: Lamb hotpot with celeriac topping

by

Stage three: Lamb hotpot with celeriac topping

By Professor Roy Taylor

Published: | Updated:

In this recipe, celeriac is substituted for the more traditional potato topping. This is the kind of meal that warms any cold winter evening

Prep time 10-15 minutes

Cook time 2 hours 30 minutes

Serves 4

Calories per portion 495

2 tbsp olive oil

500g lamb neck fillet, cut into 2cm chunks

1½ medium onions, peeled and finely chopped

2 sticks celery, finely chopped

4 medium carrots (about 200g), peeled and cut into 3cm chunks

2 garlic cloves, peeled and finely chopped

3 sprigs of thyme, leaves picked and finely chopped

2 sprigs of rosemary, leaves picked and finely chopped

20g plain flour

450ml vegetable stock

2 tbsp Worcestershire sauce

400g celeriac, peeled and very thinly sliced (use a mandoline if you have one)

1 small head savoy cabbage (about 500g), finely shredded

salt and pepper

  •  Preheat the oven to 170C/150C fan/gas 3.
  •  Place an ovenproof enamel casserole dish over a medium-high heat, add 1 tablespoon of the olive oil and brown the lamb pieces on all sides. Cook it in batches if necessary – overloading will cause the meat to stew rather than brown. Remove from the dish and set aside.
  •  Tip the onions, celery, carrots, garlic, thyme and rosemary into the dish and sauté, stirring regularly, for about 5 minutes, or until the onions are beginning to soften.
  • Stir in the flour and cook for 1-2 minutes. Pour in the stock and Worcestershire sauce and return the lamb to the dish. Bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the sauce has thickened. Taste for seasoning and remove from the heat.
  •  Arrange the celeriac slices on top of the stew, overlapping them as you go, until the surface is completely covered. Brush with the remaining tablespoon of olive oil, season with salt and pepper, cover with a layer of tinfoil and cook for 1½ hours.
  •  Remove the tinfoil, increase the heat to 180C/160C fan/gas 4 and cook for a further 30 minutes.
  •  Just before you are ready to serve, place the cabbage in a large saucepan with 2 tablespoons of water, cover with a lid and steam over a medium heat for 5-7 minutes, until wilted. Season generously.
  •  Serve the lamb hotpot with the cabbage alongside.

Note: Whatever dish you use to make the lamb, make sure it is flameproof and ovenproof. If you don’t have one of these, prepare the lamb in a saucepan and transfer to a roasting dish for cooking in the oven.

  See the ‘Related Articles’ box below for all the recipes 

 ©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe