Equipment
* optional
Ingredients
Lamb & Aromatics
- 600 g lamb shoulder, diced into 3cm cubes
- 30 g all-purpose flour
- 30 ml vegetable oil, divided
- 2 onion, sliced
- 300 g parsnips, peeled and sliced into 2cm rounds
- 3 garlic cloves, minced
Gravy
- 500 ml lamb stock, hot
- 2 fresh rosemary, sprigs
- 15 ml worcestershire sauce
- 1 bay leaf
Potato Crust
- 700 g waxy potatoes, peeled and thinly sliced (3mm)
- 30 g unsalted butter, melted
- 5 g salt, to taste
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 160°C (320°F) fan-assisted or 180°C (350°F) conventional. Prepare the potatoes by peeling and slicing them into thin, uniform rounds about 3mm thick. Keep them submerged in cold water until needed to prevent browning.
Toss the diced lamb shoulder with the flour, a generous pinch of salt, and pepper in a bowl until the meat is evenly coated.
Heat half the vegetable oil in a large oven-proof pot (Dutch oven) over medium-high heat. Sear the lamb in batches until well-browned on all sides. Remove the browned lamb and set aside on a plate.
Add the remaining oil to the same pot. Add the sliced onions and parsnips. Sauté for 5-6 minutes over medium heat until the onions are softened and picking up the fond (browned bits) from the bottom of the pot.
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in a splash of the stock to deglaze the pan, scraping up any stuck bits with a wooden spoon.
Return the browned lamb (and any resting juices) to the pot. Add the remaining stock, Worcestershire sauce, rosemary sprigs, and bay leaf. Bring to a gentle simmer, then remove from heat.
Drain the potato slices and pat them dry completely. Arrange the potatoes over the meat and vegetables in a circular, overlapping pattern (like fish scales) until the top is fully covered.
Brush the potato layer with the melted butter and season with salt and pepper. Cover the pot with a lid and bake in the oven for 60 minutes.
Remove the lid and increase the oven temperature to 200°C (400°F). Bake for another 30-40 minutes until the potatoes are golden brown and crisp, and the lamb is tender.
Let the hotpot rest for 10 minutes before serving to allow the juices to settle and thicken slightly. Serve hot.
Chef's Notes
- Uniformity is key for the potato topping. Using a mandoline ensures every slice cooks at the same rate and creates a professional finish.
- Lamb shoulder is preferred over leg because the higher fat and connective tissue content keeps it moist during the long braise.
- For extra depth, you can render a little diced bacon or pancetta with the onions in step 4.
- Drying the potato slices before arranging them is crucial for crispiness; wet potatoes will steam and become soggy.
Storage
Refrigerator: 3 days — Potato crust may lose crispness; reheat in oven to restore texture.
Freezer: 2 months — Freeze without the potato topping if possible, or expect softer potatoes upon thawing.
Reheating: Reheat in a 180°C/350°F oven for 20-30 minutes until bubbling.
