- 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
- 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.