CRAVING
This glorious next-level hotpot – loaded with succulent lamb neck fillet and onions in a rich gravy, topped with slivers of crispy Pink Fir potato – from Brixton bistro Bottle + Rye is ideal for a family Sunday lunch. Turn over to try the recipe and follow our favourite eating-out trends using the #Ocraving hashtag on Instagram
Bottle + Rye’s braised lamb boulangère
Made using small iron croque pots at the restaurant, this recipe uses one large dish which is perfect for a family Sunday lunch. If you do want to make into individual portions, as pictured, you will need fewer potatoes and a shorter cooking time.
SERVES 8 | PREP 35 MINS COOK 2 HRS 50 MINS MORE EFFORT | LC
500g lamb neck fillet, trimmed
1 whole garlic bulb, halved through the middle,
plus 4 garlic cloves, minced
1 tsp whole black peppercorns
1 bouquet garni (thyme, bay leaf and rosemary)
1 litre chicken stock, warmed
50ml rapeseed oil
500g onions, finely sliced
3 thyme sprigs
70g unsalted butter
800g Pink Fir potatoes, thinly sliced on a mandoline
Heat the oven to 150C/130C fan/gas 2. Put the lamb in a high-sided 23cm baking dish along with the garlic bulb halves, peppercorns and bouquet garni, then pour over the stock. Cover with foil and cook in the oven for 2 hrs until soft, checking after 1 hr 30 mins – if a knife goes through the meat easily, it’s ready. Remove from the oven and leave to cool completely. Strain off the stock, discarding the bouquet garni, peppercorns and garlic. Dice the meat into 1cm
