Lamb and dauphinoise hotpot with figs and dates

Lamb and dauphinoise hotpot with figs and dates

Comfort food in a pot! Slow cooked lamb sweetened with figs and dates, topped with potatoes in a creamy sauce

Serves

2 people

Ingredients

For the filling

  • 500g lamb shoulder, diced
  • 1 large carrot, peeled and roughly chopped
  • 1 brown onion, peeled and roughly chopped
  • 4 figs, sliced into quarters
  • 4-6 dates, de-stoned and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 1 tbsp tomato purée
  • 1 tbsp gluten-free flour such as buckwheat
  • 1 sprig of fresh rosemary, needles removed
  • 2 sprigs of fresh thyme, needles removed
  • ½ cup water
  • 1 pinch of freshly ground rock salt
  • 1 pinch of freshly ground black pepper

For the potato topping

  • 1 medium potato, peeled and chopped into 5mm thinly sliced rounds
  • 1 medium sweet potato, peeled and chopped into 5mm thinly sliced rounds
  • 40ml double cream
  • 2 knobs of butter
  • 1 whole nutmeg, grated

Method

For the filling

  1. In a large bowl, add all the ingredients together (except for the water) and mix well.
  2. To cook the lamb in an oven, preheat to 180c / 160c fan. Place the lamb filling in a flameproof casserole dish, and pour over the water. Cover the dish and heat up on top of the stove until the juices begin to bubble, then put in the oven and leave undisturbed for 3 hours.  Or, to cook the lamb in a slow cooker, place the lamb filling into the pot, pour over the water, then cover and cook for 8 hrs on low / 4 hours on high.
  3. Once the lamb is cooked, transfer to an ovenproof dish (we used two 26cm dishes) and cover with foil. If you plan to prepare the lamb the night before, then allow to cool down to room temperature before storing in the refrigerator.

For the topping

  1. Heat the oven to 180c / 160c fan. Place the potatoes in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip the potatoes back into the pan, pour over the cream, add the grated nutmeg, and season with the freshly ground salt and pepper.
  2. If you have prepared the lamb the night before, then cover with foil and transfer to a preheated oven at 180c / 160c fan, and reheat for 30 minutes or until hot in the middle. To prepare the topping, arrange the potatoes in an overlapping circle shape on top of the lamb until the lamb is covered. Drizzle over any remaining cream from the pan and dot with butter. Transfer to the oven and bake for 40 minutes to 1 hour or until the top is golden and the sauce is just starting to bubble.