3 large floury potatoes, peeled and cut into 1cm rounds
Salt and ground black pepper
Preheat the oven to 180˚C /160˚C fan / Gas 4.
Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until browned. Transfer the lamb chops to a medium casserole dish.
Fry the carrot, leek and onion in the same frying pan until lightly browned and softened.
Add the flour and stir for a few minutes before adding the stock and Worcestershire sauce. Stir well, and bring to the boil to thicken.
Pour the mixture over the chops, adding sprigs of rosemary and thyme.
Arrange the potato slices on top of the lamb hotpot, overlapping the edges, then brush with the melted butter.
Bake the hotpot in the oven for approximately 1½ hours until the potatoes are cooked and crispy.