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Low Fat Lamb hotpot

Calories per serving 260

ingredients

serves 4
450 g (1 lb) lamb chops
2 onions, sliced
350 g (12 oz) carrots, sliced
6 celery sticks, sliced
600 ml (20 fl oz) lamb stock
2 tablespoons Worcestershire sauce
2 bay leaves
450 g (1 lb) potatoes, peeled and sliced thinly
1 bulb of fennel, shredded thinly
low fat cooking spray
salt and freshly ground black pepper

method

1. Heat a heavy based, flameproof casserole dish and add the lamb chops.

2. Dry fry for 2 minutes on each side to seal and lightly brown them.

3. Add the onions, carrots and celery to the pan. Pour over the stock and stir in the Worcestershire sauce, bay leaves and seasoning. Bring to the boil.

4. Preheat the oven to Gas Mark 3/l60°C/fan oven 140°C. Remove the casserole dish from the heat and arrange the sliced potatoes and shredded fennel over the top of the lamb.

5. Spray the top evenly with low fat cooking spray, and cover the dish with a sheet of foil or a tight fitting lid.

6. Cook for 1 hour and then remove the cover and cook for a further 1 hour, until the meat is very tender and the potatoes and fennel have lightly browned.

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