You’ll Need
For the Cawl
700g lamb neck chops
1 tbsp vegetable oil
1 large onion, cut into wedges
2 carrots, cut into chunks
300g swede, cut into chunks
500g potatoes, cut into chunks
750ml hot lamb or chicken stock
1 bay leaf
1 tsp dried thyme
2 large leeks, thickly sliced
2 tbsp chopped parsley
Sea salt and black pepper
Optional but dangerous
Crusty bread
Mature Caerphilly or cheddar
Extra leeks
Equipment
One 2-litre deep heatproof dish with a tight lid or foil
Method
Preheat your air fryer to 200°C.
Rub the lamb with the oil, salt and pepper and air fry for 10 minutes, turning once.
Put the onion, carrots, swede, potatoes, stock, bay and thyme in the deep dish.
Nestle in the browned lamb, cover tightly and air fry at 160°C for 75 minutes.
Carefully lift out the chops, strip the meat from the bones and discard the bones and excess fat.
Return the meat with the leeks, re-cover and cook for 15-20 minutes until the leeks and roots are tender.
Check the lamb is piping hot, remove the bay leaf and stir in the parsley.
Rest for 5 minutes and skim any excess fat from the surface before serving.