Lancashire Hotpot

Ingredients

• 300g trimmed lamb shoulder chops
• salt & pepper, to taste
• 1 tbs all-purpose flour (or gluten-free if required)
• 1⁄2 tsp olive oil
• 1⁄2 onion halved & thinly sliced
• 1 carrot (medium) thinly sliced
• 1 garlic clove thinly sliced
• 1 1⁄2 sprigs of fresh thyme leaves picked
• 1⁄2 dried bay leaf
• 1 cup (250ml) chicken stock
• 275g potatoes peeled & thinly sliced
• 100g red cabbage thinly shredded
• 1⁄8 bunch of fresh mint (3 oz bunch) leaves picked & chopped
• 1⁄2 tbs lemon juice