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Lamb Hotpot

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Ingredients
  Lamb neck 1 Pound (500 Grams)
  Potatoes 8 Ounce, sliced (250 Grams)
  Onion 1 , sliced
  Carrots 2 , sliced
  Celery stick 1 , chopped
  Dried mixed herbs 1⁄2 Teaspoon
  Stock 1⁄3 Pint (200 Milliliters)
  Butter 1⁄2 Ounce, melted (15 Grams)
  Salt To Taste
  Pepper To Taste
Directions

Divide the lamb into cutlets.
Cover the base of a 1.2 litre (2 pint) casserole dish with half the potatoes.
Arrange the lamb on top and sprinkle liberally with salt and pepper.
Mix together the onion, carrots, celery and herbs, with salt and pepper to taste.
Spread over the lamb.
Pour over the stock.
Arrange the remaining potatoes in overlapping circles on top and brush with the butter.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours.
Remove the lid and continue to cook for 20 to 30 minutes until the potatoes are browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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