Lamb, turnip & celeriac hotpot

Lamb, turnip & celeriac hotpot

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(2 ratings)

Prep: 30 mins Cook: 4 hrs mins plus overnight marinating

Easy

Serves 6

Lamb neck is a hugely underused cut, topped with sliced, seasonal root veg, this winter staple is ideal for a budget-conscious family meal or dinner party main

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal618
  • fat41g
  • saturates16g
  • carbs15g
  • sugars5g
  • fibre8g
  • protein42g
  • salt4.1g
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Ingredients

  • 2 ½ tbsp vegetable oil
  • 6 lamb neck fillets (1¼kg/2lb 12oz), cut into large chunks or halved
  • 9 shallots, peeled and kept whole
  • 3 tbsp plain flour
  • 1 garlic bulb
  • 1l lamb or beef stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 3 merguez sausages, sliced
  • 2 large turnips (about 500g/1lb 2oz), peeled and very thinly sliced
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 celeriac (about 500g/1lb 2oz), peeled and very thinly sliced
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • mashed potato and pickled cabbage, to serve

For the spice blend

  • 6 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 star anise
  • 1 ½ tsp rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves
  • 1 tbsp Dijon mustard

Method

  1. First, make the spice blend. Combine all the ingredients together in a spice grinder with 1 tbsp salt and blend to a fine paste. Alternatively, crush each ingredient with a pestle and mortar and combine to form a paste. Rub the paste onto the lamb fillets then leave in the fridge to marinate overnight.

  2. Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish until smoking. Sear the lamb fillets in batches until evenly browned on all sides, then set aside on a plate. Good caramelisation on the meat will give it more flavour.

  3. Wipe the pan clean with kitchen paper, then add the remaining oil. Once hot, add the shallots and cook over a medium-high heat, turning occasionally, until browned, about 5 mins. Once browned, add the flour and cook for 1 min to remove any floury taste.

  4. Add the garlic and lamb stock to the casserole dish and bring to the boil, then return the lamb necks to the pan along with the merguez sausages. Cover with a tight-fitting lid and cook for 2 hrs. Can be braised a day ahead and left to cool.

  5. Remove the hotpot from the oven and place overlapping slices of turnip and celeriac on top, pressing the first couple of layers into the sauce to absorb all of the delicious juices. Return the hotpot to the oven for 11/2 hrs until bubbling and golden. Serve at the table with mashed potato and pickled red cabbage.

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Comments, questions and tips

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hannah2355
6th Nov, 2016
5.05
Really tasty and one to make again!! this dish turned out better then I expected but I did not know how many layers of celeriac and turnip to do, So I did 2 and it took slightly less time to cook (only 3hours!!). The addition of baby mushrooms would be great in this dish.
katycooks's picture
katycooks
21st Feb, 2016
5.05
Absolutely delicious! Subtle flavours of star anise, cloves and garlic, together with the lovely flavours from the spiced sausage, made it very comforting and satisfying. I added some carrots and served with buttered new potatoes. This was a breeze to make and the results were considerably better than I was expecting. Definitely going into my "make again" list.
alison.fry@tisc...
13th Feb, 2016
I am struggling to find merguez sausages - can you suggest an alternative? Also I assume you have to cook them before adding to the casserole, but it is not clear from the receipe.
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Hi there,Merguez is a spicy North African sausage, usually made from lamb or beef. If you can't get hold of them, then you could use another spiced sausage as an alternative. You don't need to cook them first.
hannah2355
6th Nov, 2016
5.05
I had never heard of those type of sausages either but i just brought some cumberland ones from tescos and didn't cook them before hand. They tured out great! the. herbs in the sausage were lovely with the lamb
katycooks's picture
katycooks
21st Feb, 2016
5.05
I couldnt find Mergeuz sausages either, and used a spiced, chorizo style sausage instead. It added the necessary colour and flavour and worked really well. (Mine were from Sainsburys Taste the Difference range.)
hannah2355
6th Nov, 2016
5.05
Don't bother finding the weird type of sausage. I would just use cumbeland sausages or good quality chipolatas!