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Ingredients
| 2 tbsp tbsp | Balsamic Vinegar
Balsamic Vinegar (of Acentino) | |
| 3 tbsp tbsp | Extra Virgin Olive Oil Extra Virgin Olive Oil | |
| 1 | Garlic
Garlic (bulb (40g)) | |
| Salt
Salt (freshly cracked Kania) | ||
| 1 | Spinach
Spinach (bag of Meadow Fresh) | |
| Spring Onions Spring Onion | ||
| 1 | Thyme
Thyme (sprig) | |
| Pepper
Pepper (freshly cracked Kania) |
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+ Create new shopping listLamb Hotpot
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Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Remove the lamb from the packaging and pat dry with kitchen paper. Pour the olive oil into a large lidded oven-proof pot over a high heat. Once the oil is hot, add the lamb and brown carefully on all sides. Then remove and set aside on a plate.
Add the shallots to the pot and fry gently for 2 - 3 minutes, before adding the whole peeled cloves of garlic. Add the potatoes whole and turn them around in the juices. Add the thyme.
Set the browned lamb in a well in the middle of the vegetables and season well. Then add the water, balsamic vinegar and sherry, if using. Bring to the boil, cover with a lid and put the pot into the oven for 1 hr 10 minutes.
Once ready, remove the dish from the oven and allow to rest with the lid on for a further 10 - 15 minutes. Remove the lamb, carve and keep it warm. Reheat the vegetables and add the spinach, warming until it wilts. Check the seasoning and serve the sliced lamb with the cooked vegetables and juices. Garnish with more fresh thyme
