2 tbsp sunflower oil
1000 g | 35 oz boneless New Zealand Spring Lamb Diced
4 large carrots, peeled and sliced
1 turnip, peeled and diced
1 medium white onion, chopped
3 thyme sprigs
2 rosemary sprigs
1 bay leaf
800 ml | 28 fl oz lamb broth
200 ml | 7 fl oz Irish stout
2 russet potatoes, peeled and thinly sliced
4 tbsp butter, melted
freshly ground black pepper
- Season the lamb with plenty of salt and pepper. Heat the oil in a Dutch oven set over a moderate heat until hot.
- Working in batches, sear the lamb in the oil until browned all over. When ready, remove to a plate.
- Add the carrots, turnip, onion, herbs and a pinch of salt. Cover with the broth and stout, and bring to the boil.
- Once boiling, reduce to a gentle simmer and cook steadily for 2-2.5 hours until the lamb is tender enough to be pulled apart between your fingers.
- Preheat the oven to 190°C (170° fan) | 375F | gas 5.
- Ladle the stew into individual ceramic dishes. Top with a layer of potato slices, overlapping them as necessary to fit and brush with melted butter.
- Transfer to the oven and bake for 30-40 minutes until the potato is browned at the edges.
- Remove from the oven and let stand for at least 5 minutes before serving.