Preheat the oven to 200C/400F/Gas 6.
Dip the potato slices in the melted butter.
Season, lay on a baking tray and roast for 12 minutes until golden.
Place the olive oil in a large frying pan over a medium to high heat.
Season the lamb, toss in the flour and fry until coloured on all sides.
Add the red wine and water and stir and cook until the sauce is reduced by half.
Once the sauce has thicken, season with salt and freshly ground black pepper.
Serve the lamb hotpot on a warm plate and top with the potato and carrot.
