Lamb & Sweet Potato Lancashire Hotpot
Heat a cast iron skillet (or any oven-safe skillet) over medium-high heat for 3-4 minutes before adding 1 tablespoon of olive oil to the pan.
Place the lamb stew meat in the pan first, browning on each side for a few minutes then place the lamb on a plate and brown the gizzards on both sides then piled them together with the lamb.
In the same pan, add 1 more tablespoon of olive oil then sprinkle the carrots, onions and garlic in the pan. Cook until soft, for around 5 minutes.
Sprinkle the vegetables with the coconut flour and stir for 1 minute to thicken then add the bay leaves, coconut aminos and lamb broth and stir to combine.
Bring the mixture to a boil then add the lamb stew meat and gizzards to the pan. Turn off the heat and remove the pan from the stove.
Next up slice the sweet potatoes to around ½ inch thick on a mandolin or with a really sharp knife.
Place the sweet potato slices on top of the lamb stew mixture in the pan in a pretty pattern, drizzle with the remaining oil, cover the pan tightly with foil.
Place the pan in the oven to cook for an hour and a half then uncovered the pan and cook the hotpot for another 30 minutes to brown the top.