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Lamb hotpot

Lamb hotpot Ingredients: 675g/11⁄2lb lean lamb neck cutlets 2 lamb’s kidneys 675g/11⁄2lb potatoes, thinly sliced 1 massive onion, thinly sliced 2 tablespoons chopped clean thyme 150ml/5fl oz lamb stock 25g/1oz...

Lamb hotpot

Ingredients:
675g/11⁄2lb lean lamb neck cutlets
2 lamb’s kidneys
675g/11⁄2lb potatoes, thinly sliced
1 massive onion, thinly sliced
2 tablespoons chopped clean thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and recently floor black pepper

Directions:
First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, remove any added excess weight against the lamb. Pores and skin and main the kidneys, and slice them into slices.
Then, set up a layer of potatoes inside the backside of a 1.8-litre/3pt ovenproof dish.Prepare the lamb neck cutlets upon supreme of the potatoes, and address with the kidneys, onion and thyme. Pour the stock in excess of the meat, and year with salt and pepper. Layer the currently being potato slices upon best, overlapping to comprehensively protect the meat and onion.
Finally, brush the potato slices with the butter, deal with the dish and cook within just the oven for 11⁄2 hrs. Remove the lid and cook for a more 30 minutes until eventually golden brown upon greatest. Provide warm. substances.