Lamb and Turnip Hotpot Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil
• 1kg lamb neck fillet cut into 4cm chunks
• 2 tbsp plain flour
• 700ml chicken stock
• a few sprigs thyme
• 2 tsp English mustard
• 150g mangetout
• 150g radishes quartered
• 100g frozen peas
• 2 tbsp capers
• 1 shallot finely chopped
• 1 tbsp red vinegar
• 300g turnips very thinly sliced
• 25g unsalted butter melted
• new potatoes boiled and buttered, to serve