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Savory Hotchpotch

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  Lamb chops/Neck of lamb / any lean stewing lamb 8
  Lean lamb chops 8 (Middle Neck / Neck / Any Lean Stewing Meat)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Large, thinly sliced
  Leek 1
  Leek 1 , sliced
  Carrots 3 , sliced
  Tarragon/Sage 1
  Fresh tarragon/Sage 1 Teaspoon, chopped
  Dried tarragon/Sage 1⁄2 Teaspoon
  Potatoes 36 Ounce, thinly sliced (1 Kilogram Or 2 Pound And 4 Ounces)
  Potatoes 1 Kilogram
  Stock 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon (Plus Extra For Greasing)
  Vegetable oil 1 Tablespoon
  Parsley 1 Tablespoon
  Fresh parsley 2 Tablespoon, chopped (For Garnish)
  Salt To Taste
  Pepper To Taste

1) Preheat the oven to 350°F/180°C.
2) Remove any excess fat from lab and sprinkle salt and pepper over it to season.
3) Remove the skin of kidney, if using.
4) Halve them and cut cout the cores. Chop them in small pieces.
5) In a large oven proof casserole, arrange the lamb and sprinkle garlic over it.
6) Spread chopped kidney over lamb.

7) Place the cut vegetables on the lamb and kidney and let the pieces of vegebtables slip in between the lamb.
8) Arrange potato on the top of veggies and meat.
9) In a pan, boil the stock and season with pepper and salt.
10) Pour the stock over casserole and brush potatoes with melted margarine.
11) Cover the casserole with greased foil and keep in preheated oven for 1/2 an hour.
12) REmove foil from casserole and set the oven tmeperature to 425°F/220°C.
13) Again keep the casserole in the oven abd cook for 30 minutes or until potatoes are brown.

14) Sprinkle parsley over the warm hotchpotch and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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Savory Hotchpotch Recipe