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Hotpot Recipe

2 oz Dripping
Four x 6 oz lamb chump chops
Six large onions; chopped
One pint lightly thickened stock
2 oz Melted butter
Chopped parsley

In a large frying pan, colour lamb quickly on both sides in dripping and take out of pan. Slice onions thinly and saute to colour, stirring regularly. Take out and put aside.

Cut potatoes into a cylindrical shape and slice. Place a layer of potatoes on the buttered bottom of the casserole dish and put half the onions on top.

Lay chops on top and season well. Pour the rest of the onions on top. Lay potatoes on top to cover and pour on stock. Cook in oven at 180C (gas mark six) for 10 minutes.

Take out and press down the potatoes to squeeze out air. Brush with melted butter and cook for another 90 minutes, pushing down quite regularly. Serve sprinkled with chopped parsley and braised pickled red cabbage.

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