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Lamb Hotpot

Evan's picture
Ingredients
  Oil 45 Milliliter
  Lamb neck chops 1 Kilogram (middle neck)
  Onions 3
  Gravy 250 Milliliter
  Button mushrooms 100 Gram
  Black pudding 100 Gram
  Celeriac 1 Kilogram
  Melted butter 25 Gram
Directions

1.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a frying- pan and quickly brown the chops on both sides.
Place in a casserole.
2.
Soften the onions in the pan; do not brown.
Pour in the gravy and add the mushrooms.
Bring to the boil and pour over the chops.
Cover with the sliced black pudding and then the celeriac.
Cook, covered, for 2 hours.
3.
Brush the melted butter over the celeriac slices and cook for 20 to 25 minutes or until the celeriac is brown with crisp edges.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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4.15769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1066 Calories from Fat 710

% Daily Value*

Total Fat 79 g121.7%

Saturated Fat 34 g170.1%

Trans Fat 0 g

Cholesterol 215.9 mg72%

Sodium 922.9 mg38.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 6.5 g26%

Sugars 9.1 g

Protein 52 g103.2%

Vitamin A 3.2% Vitamin C 46.9%

Calcium 18.2% Iron 37.3%

*Based on a 2000 Calorie diet

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Lamb Hotpot Recipe