lambhotpot

When it’s cold outside and you have had a hard day, a stew or hot pot really makes you feel warm and loved.  Plus when everything is cooked in one pan, there is less washing up too!

Ingredients

  • 8 lamb cutlets
  • 25g butter
  • 2 onions
  • 900g potatoes, peeled and thinly sliced
  • 4 large carrots
  • 2 pints of lamb stock (or vegetable stock)
  • Salt and pepper to taste
  • Fresh parsley

Method

  1. Preheat the oven to 170C / 325F / Gas Mark 3
  2. Find a large casserole or stew pot and place most (leave a little behind) of the butter in the pot and heat gently until it melts, add the lamb cutlets and brown on both sides.
  3. Once browned, add the chopped onion, carrots, stock and a little salt and pepper (to taste) and stir to gently combine.
  4. Layer the thinly sliced potatoes over the top of the meat and vegetables.  Use a couple of layers of potatoes if you can to give a nice hearty hot pot.
  5. brush over some of the butter you saved from earlier over the potatoes as this will give them a rich taste and golden colour when cooked.  Also sprinkle a little more salt and pepper over the potatoes.
  6. Cover and cook for 1 1/2 hours, then remove the lid and cook uncovered for another 30 minutes.
  7. Sprinkle the top with chopped fresh parsley and serve.

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