Lamb hotpot

1. Heat a little butter in a sauté pan and add the small diced onion and carrot and sweat them off for  two minutes
2. Now add the small diced celery and cook for a further two minutes
3. Remove the sweated vegetables form the pan and place into a container
4. Heat the pan again and add a little more butter – now add the diced lamb
5. Cook the lamb so that it colours on all sides and then season with salt and black pepper
6. Now add the sweated vegetables back to the pan with the lamb and cook for a further two minutes
7. Add the flour and cook for two more minutes
8. Now add the water gradually so that it forms a sauce around the lamb
9. Allow the sauce to cook out for a further five minutes and season if needed
10. Place equal amounts of the lamb hotpot into ramekin dishes and top with the potato slices
11. Brush the potato slices with melted butter and place onto an oven tray
12. Cook in the oven 170˚C for 20 minutes until the potato had turned golden and crisp
13. Allow the lamb hotpot five minutes to rest before serving

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