Olive Magazine

Lamb hot pot

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

A lamb hot pot is a great dish to serve for Sunday lunch or a weekend dinner with friends or family. This recipe uses lamb chops layered with onions and potatoes for a classic one pot.

Nutrition:
NutrientUnit
kcal493
fat31g
carbs23.4g
fibre2.7g
protein31.6g
salt1.73g
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Ingredients

  • 8 lamb chops
  • oil
  • 1 onion, finely sliced
  • 450g potatoes, peeled and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 pack parsley, chopped
  • 650ml lamb or chicken stock
  • butter

Method

  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Trim any excess fat off the chops then brown them really well in a little oil. Set aside and fry the onions until tender. Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. cover and cook for 1 hour.
    Take off the lid and cook for a further 30 minutes until the top is crisp and golden.

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