Lamb And Pea Hotpot

• 4 Tbsp of olive oil
• 2 medium brown onions, diced
• 6 garlic cloves, sliced
• sea salt
• freshly ground white pepper
• 1 kg lamb shoulder, diced in 2 cm pieces
• plain flour, for dusing
• vegetable oil
• 200 ml white wine
• 2 bay leaf
• 4 sprigs thyme
• 1.5 litre beef stock
• 20 small chat potatoes, washed
• 2 cups peas
• 1 cup mint leaves, finely sliced

1. Preheat oven to 170C.
2. Heat olive oil in a heavy based saucepan and cook seasoned onions and garlic until soft, about 15 minutes. lightly coat lamb with flour. Heat a little vegetable in a separate pan and brown meat in batches. Add to onions with the white wine, bay leaf and thyme. Allow wine to reduce by three quarters. Add stock, bring to the biol, skim and cover with a lid. Place in the oven for 1 hour.
3. Add potatoes, stir and return to the oven for 30 minutes or until potatoes are cooked. Stir through peas a few minutes before sprinkling with mint and serving.

olive oil, brown onions, garlic, salt, freshly ground white pepper, lamb shoulder, flour, vegetable oil, white wine, bay leaf, thyme, beef stock, chat potatoes, peas, mint

Taken from www.epicurious.com/recipes/member/views/lamb-and-pea-hotpot-1261575 (may not work)