A traditional Lamb Hotpot
Prep time: 10 mins
Cooking time: 2 hrs 25 mins
Total time: 2 hrs 35 mins
Skill level: Easy peasy
- 2 tablespoons sunflower oil
- 6-8 best end of neck lamb chops
- Few sprigs of fresh rosemary
- 1-2 bay leaves
- 2 onions, peeled and sliced
- 1 tablespoon plain flour
- 1 lamb stock cube
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper
- 2-3 medium potatoes, scrubbed and sliced
- 15g (½oz) butter, melted
- Set the oven to Gas Mark 3, or 160°C.
- Heat half the oil in a frying pan and add half the chops, or as many as will fit in the pan in a single layer. Cook for 2-3 minutes on each side, or until browned.
- Remove from the pan and place them in a casserole dish. Brown the remaining chops and add them to the casserole. Place the sprigs of rosemary and bay leaves on top.
- Add the remaining oil to the pan and heat it, followed by the onion. Cook over a medium heat for about 5-7 minutes, or until softened. Sprinkle the flour over the onion and gradually add 450ml (¾ pint) water, stirring well, to give a smooth gravy. Crumble in the stock cube and add the Worcestershire sauce. Season to taste. Pour the onion gravy over the meat. Arrange the potato slices on top, overlapping them.
- Brush the top with the melted butter and season. Cover the dish tightly with a lid or foil and put it on a baking tray. Place the dish in the centre of the oven to cook for about 1½ hours. Remove the lid or foil, and cook for a further 30-45 minutes, or until the potato is a light-golden colour. Remove from the oven and serve with green vegetables, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.