- 4 x 125g boneless lamb leg steaks, quartered
- 2 tbsp plain flour, seasoned
- 2 tbsp olive oil
- 1 onion, sliced
- 2 large carrots, cut into chunks
- 600ml lamb stock, hot
- 2 tsp Worcestershire sauce
- 1 bay leaf, broken
- 1 large fresh thyme sprig
- 450g potatoes, very thinly sliced
- 250g swede, very thinly sliced
- 25g butter, melted
- Preheat the oven to 180C/ fan160C/gas 4. Toss the lamb in the seasoned flour to coat. Shake off and reserve the excess flour. Heat the oil in a large, deep, ovenproof frying pan over a medium heat. When hot, add the lamb and cook for 4-5 minutes, until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion and carrots to the pan and cook, stirring occasionally, for 3-4 minutes, until lightly browned. Return the lamb to the pan, with the reserved seasoned flour. Gradually stir in the stock, bring to a simmer, then stir in the Worcestershire sauce and herbs. Season and remove from the heat.
- Arrange the potato and swede slices, overlapping, on top of the lamb, seasoning as you go. Brush with the melted butter. Transfer to the oven and bake for 50 minutes or until the vegetable topping is tender and golden. Divide between plates and serve with seasonal greens.
- Wine note: Nothing beats a rich Spanish red with this lamb dish. A ‘crianza’-style Rioja will work, with oaky hints and fresh berry fruit.