Prep time:
Cooking time: 42 minutes
Total time:
Serves: 5
1.5kg lamb neck fillet, cubed
1tbsp olive oil
2 onions chopped
2 carrots peeled and chopped
3 bay leaves
2tbsp worcestershire sauce
100ml red wine (optional)
500ml lamb or veg stock (1½ tbsp plain flour
800g potatoes peeled and sliced as thinly as you can
2tbsp butter melted
Tuck into this winter warmer, even the fussiest eaters in your family will love it.
Wine+ Lamb has lovely soft flavours and is not as punchy as beef, so we need a softer wine for this dish. The Rhône Valley in southern France will offer a juicy red with just a hint of spice to go with the herbs in the dish. Côtes-du-Rhône 2016 Léon Perdigal (Majestics £7.99) is packed with delicious red-berry flavours, has a medium body with hints of pepper and herb on the palate. Perfect!
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