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1. Heat 15ml(1tbsp) oil in a pan. Brown 8 lean lamb chops or cutlets on all sides. Peel and slice 900g(2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with 1 onion, sliced and 2 carrots, peeled and sliced. Season well and sprinkle with 3 sprigs fresh thyme. Arrange the lamb chops over the top, pour over 150ml( ºpt) stock and finally finish with the remaining potatoes, neatly overlapping.
2. Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30-40 minutes of cooking time or until the top layer of potatoes are softened and well browned.
EatServe the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.
Time to cook: 2 hours
Oven temperature: Gas mark 4-5, 180C,
Lean lamb chops or cutlets
Salt and pepper