Method

• 1.
  Preheat oven to 180°C.
• 2.
  Heat 1 tbs oil in a large saucepan over medium heat. Add half the lamb, season and cook for 4-5 minutes until browned, then remove from the pan. Repeat with 1 tbs oil and remaining lamb. Remove from the pan.
• 3.
  Add the carrot and onion and cook for 3-4 minutes, then add the garlic and rosemary and cook for a further minute until fragrant. Add the stock and 1 tbs vinegar, then return the lamb to the pan. Bring to a simmer, then reduce heat to medium-low and cook for 30 minutes.
• 4.
  Add flour and stir to combine. Cook for a further 2-3 minutes until thickened, then remove from the heat.
• 5.
  Divide the lamb mixture between four ovenproof dishes. Top with potato, then brush with butter. Season. Cook in oven for 30-40 minutes until potato is golden.

• 6.
  To make the salad, combine the red cabbage, mint, remaining 1 tbs oil and 2 tbs vinegar.
• 7.
  Top lamb hotpots with micro herbs and serve with salad.