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- Lamb Hot Pot
Lamb Hot Pot
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A real winter warmer, this wholesome and hearty dish is a complete meal in itself and leaves you with only one dish to wash up. Using just a few good quality ingredients it looks good, tastes great and is fantastic value. Just the thing to cheer you up on a cold winter's day.
- 300g diced lamb leg
- 400g King Edward potatoes, washed and finely sliced
- 1 large onion
- 150g carrots
- 1 small bunch sage leaves
- 10g butter
- 1 tbsp olive oil
- 2 pinches salt
- 1 tsp freshly ground black pepper
- 1 lamb stock cube, dissolved into 1 litre of hot water
Using a metal handled cooking pan (one that can go into the oven) heat the olive oil on the stove then add the diced lamb and fry until browned. Grind over a teaspoon of fresh black pepper.
Remove the lamb from the heat and set aside on a small plate while you peel and slice the onion into thin slices. Add the onion to the pan and fry. Meanwhile, grate off the outer layer from the carrots and chop into chunks about 3cms big. Now add to the pan and fry until brown.
Thinly slice the sage and add to the pan to fry. Reintroduce the lamb to the pan and leave to gently cook while you make a litre of lamb stock using a stock cube.
Pour half the stock into the pan and leave to simmer while you prepare the potatoes.
Wash the potatoes well and remove any knobbly bits then cut into thin round slices then place on top of the pan to create a layered topping.
Gently pour over the remaining stock and put the dish into an oven preheated to 200c.
Cook for approximately 1 hour when the liquid will be absorbed into the dish and the potato top browned.
Serve as it is for a complete meal in one.
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