👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (140°C fan/Gas Mark 3).

   💡 Proffstips: Ensures even cooking and browning.
2. 2

   Dust the lamb chunks lightly with flour, salt, and pepper.

   💡 Proffstips: The flour helps to thicken the stew.
3. 3

   Heat the oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.

   💡 Proffstips: Don't overcrowd the pan, or the lamb will steam instead of brown.
4. 4

   Add the chopped onions and carrots to the dish and cook for 5 minutes until softened.

5. 5

   Return the lamb to the dish. Add the chopped swede and potatoes (for the stew), beef or lamb stock, Worcestershire sauce, thyme sprigs, and bay leaf. Stir well to combine.

   💡 Proffstips: Ensure the liquid almost covers the ingredients.
6. 6

   Bring the mixture to a simmer on the stovetop, then cover tightly with a lid or foil.

   💡 Proffstips: Simmering on the hob before baking helps tenderize the lamb.
7. 7

   Transfer to the preheated oven and cook for 1 hour and 30 minutes, or until the lamb is tender.

8. 8

   Remove the dish from the oven. Arrange the thinly sliced potatoes evenly over the top of the stew. Season the potato slices with salt and pepper.

   💡 Proffstips: Overlapping the potato slices creates a nice crust.
9. 9

   Return the dish to the oven, uncovered, and bake for a further 45-60 minutes, or until the potato topping is golden brown and tender.

   💡 Proffstips: Increase oven temperature to 180°C (160°C fan/Gas Mark 4) for the last 20 minutes if needed for extra browning.
10. 10

    Remove thyme sprigs and bay leaf before serving. Let stand for 10 minutes before serving hot.