Chiltern Lamb Hotpot With Red Cabbage

Ingredients

for Red Cabbage
400g shredded red cabbage
150ml red wine
50ml balsamic vinegar
½ cinnamon stick
120g soft brown sugar

for Chiltern Lamb Neck Marinade
200g neck fillet of lamb
1 garlic clove
1 thyme
1 bay leaf
300ml red wine
Ingredients for Hotpot
1 Chiltern Lamb cutlet French trimmed
25g diced carrot
25g diced swede
25g diced shallot
½ garlic clove
½ sprig of thyme
red wine & lamb jus from marinade
1 large pot
Seasoning

Method

to cook Hot Pot
- Marinade lamb neck fillet for 24 hours, turning from time to time so lamb is evenly submerged in liquer.

- Take lamb fillet from marinade, pat with clean cloth & season with salt and pepper.

- In a hot pan, seal all sides of the fillet to ensure good colouring.

- In separate pan, bring marinade up to boil until slightly reduced.

- Place lamb fillet and liquer in an oven proof pot and braise for 2 ½ hours on medium heat a until tender.

- Leave to cool slightly when done.

- In a large pan, sweat down diced shallot, carrot, swede, thyme and garlic until slightly soft.

- When lamb fillet is cool enough to handle, cut into 2cm diced pieces and add to pan with vegetable.

- To this pan, add enough lamb and red wine reduction jus to generously coat the mixture.

- Season & pan seal the lamb cutlet, same as neck fillet, then cover the French trimmed bone with tin foil.

- Peel and slice the potatoes in roughly 3mm cylinder shapes.

- In a small Le Creuset dish, place diced lamb and vegetable mixture with the lamb cutlet on top, ensuring the bone is sitting up at the side of  the dish.

- Layer the sliced potato over the top of the dish, ensuring the foil covered cutlet bone is sticking out

- Brush with clarified butter, season and bake in a hot oven for approx 15 minutes or until potatoes are cooked and golden brown.

to cook Braised Red Cabbage
Place all the ingredients for the cabbage into a heavy based saucepan onto a high heat until the contents come to a boil.

- Turn down heat and stir occasionally, until the cabbage cooks out into a dark, rich red colour and until the liquid has evaporated but taking care not to burn base of pan. This should give you sticky red cabbage.

- When hotpot is ready to serve, turn the cabbage out into a ceramic bowl and serve.

This recipe was kindly supplied by Will Shaw, Head Chef The Little Angel