SPRING LAMB HOT POT – ideal for entertaining

AGA Buffet Pan with skillet lid


600g neck fillet (cut into large chunks)

2tbsp. olive oil

1 larg onion (cut into wedges)

2 crushed garlic cloves

1 red pepper and 1 yellow pepper (cut into wedges)

400g tin of chopped tomatoes

1 tbsp. tomato puree

300ml hot lamb stock

2 sprigs of thyme

16 black pitted olives


Season the lamb with salt and pepper

Heat a nonstick pan on the boiling plate to brown the lamb (the AGA Buffet Pan is ideal)

Brown the lamb in batches, then set aside

In the same pan fry the onion, peppers and garlic

Place the lamb and vegetables back into the Buffet Pan

and add the tomato puree, tomatoes and the stock along with the thyme sprigs

Bring to the boil and then place the Buffet Pan Skillet Lid on top

Bake in the baking oven for an hour.  Remove and give it a good stir and then add the olives, return to the oven uncovered for 15 mins.

Serve with Focaccia bread to soak up the juices