Ingredients

• 50g/1¾oz butter
• melted
• ½ potato
• peeled and cut into thin round slices
• salt and freshly ground black pepper
• 1 tsp olive oil
• 200g/7oz lamb chop
• boned and cut into bite sized chunks
• 1 tbsp flour
• 50ml/2fl oz red wine
• 100ml/3½fl oz water
• ½ carrot peeled
• sliced
• blanched and refreshed

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Dip the potato slices in the melted butter.
• Season
• lay on a baking tray and roast for 12 minutes until golden.
• Place the olive oil in a large frying pan over a medium to high heat.
• Season the lamb
• toss in the flour and fry until coloured on all sides.
• Add the red wine and water and stir and cook until the sauce is reduced by half.
• Once the sauce has thicken
• season with salt and freshly ground black pepper.
• Serve the lamb hotpot on a warm plate and top with the potato and carrot.