Winter comfort food; the sweet potato topping is nice for a change and works well adding a layer of earthiness that suits the season. You will need to start this the night before but its very easy so don’t be daunted.
Wine Suggestion: We think southern Rhône reds rule here, especially a grenache dominant blend with a little bit of age where the heady spices become more velvety but you’ve retained enough tannins to work with the proteins in the lamb. The sweet spices and juicy fruit complement the sweet potato whereas a drier wine would fight with these flavours, so be careful of more traditional lamb matches like Bordeaux blends and Rioja / Tempranillo.
Lamb & Dauphinoise Hotpot – serves 8
- 3 large carrots, cut into chunks
- 1 onion roughly, chopped
- 1 bulb of garlic, split in 2
- few sprigs of rosemary
- few sprigs of thyme
- 2 bay leaves
- 1 tbsp tomato purée
- 2.5kg shoulder of lamb on the bone
- 1 bottle red wine
For the topping:
- 4-5 potatoes
- 4 sweet potatoes
- 150ml double cream
- few knobs of butter
Heat the oven to 180C/160C fan/gas 4.
Use a flameproof casserole big enough to fit the lamb. Put in all the vegetables and herbs and stir in the tomato purée. Put the lamb on top, pour over the wine and season well. Cover and heat on top of the stove, then transfer to the oven and cook for 3 hours. Remove the lamb from the oven, leave to cool, then chill overnight.
The next day, remove all the hard fat from around then lamb. Lift the lamb out of the dish, scraping off and keeping the jellied juice. Shred the lamb and throw away any large bits of fat and the bones. Put the lamb back in the dish, spoon over the jellied sauce and mix with the veg.
Heat oven to 200C/180 fan/gas 6.
Peel and slice the potatoes into rounds. Put them into a pan of cold salted water, bring to a hard boil then drain immediately. Put the potatoes back into the empty pan, pour over the cream and season well.
Arrange the potatoes on top of the lamb and drizzle the cream left in the pan over the top and dot with butter. Bake for between 40 minutes and an hour or until the top is nicely coloured and the sauce is bubbling.
Serve with some green veg.
(Original recipe from BBC Good Food)