• 6-8 Welsh Lamb chops
• 2 tablespoons olive oil
• 2 carrots
• 1 leek
• 1 onion
• 2 tablespoons plain flour
• 650 ml lamb stock / half stock and half stout
• 1 tablespoon tomato puree.
• 1 tablespoon Worcestershire sauce
• Sprigs of thyme
• Rosemary
• 100g salted butter
• 4-5 large blooming potatoes
• Pepper and salt

1. Heat the oven to 180˚C /160˚C fan / Gas 4.
2. Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until they are browned. Transfer the lamb shanks to a medium casserole dish.
3. Fry the carrot, leek and onion in the same frying pan until they are light brown and softened.
4. Add the flour and stir for a few minutes before adding the stock, stout and Worcestershire sauce. Mix well, and bring it to the boil to thicken.
5. Pour the mixture over the lamb, adding sprigs of rosemary and thyme.
6. Arrange the potato slices on top of the lamb hotpot, overlapping the edges, then brush with the melted butter.
7. Bake the hotpot in the oven for about 1½ hours until the potatoes are cooked and crispy.

Elwen Roberts recipe for Prynhawn Da

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