Sunday, 13 October 2013

Lamb hotpot

The weather is absolutely filthy today. It's raining heavily and there is a distinct chill to the stiff wind. It's time to put away the light salads and grilled meats of summer and get into the stodge.

This is a very simple but warming casserole. It just needs some greens to make a substantial and delicious meal for three: a dinner for the two of us and a frozen portion for a lunch at some point.
Lamb Hotpot (serves 3)

1 onion
1 carrot
2 sticks of celery
3 cloves garlic
6 thick slices scrag end of lamb (about 1kg)
3-4 potatoes
salt, pepper, dried thyme
chicken stock

Pre-heat oven to 160C.

Peel and finely dice the onion and carrot and finely chop the celery. In a flame-proof casserole dish, warm a splash of oil and cook the vegetables until the onion is translucent, then add the sliced garlic.

Place the lamb slices on the vegetables and season with salt, pepper and a sprinkling of thyme, then add a single layer of thickly-sliced potatoes. Pour over chicken stock until it covers the lamb/just comes up to the base of the potatoes.

Cook over a medium heat until the stock starts to bubble, then put the lid on the casserole and bake in the oven for 2 hours. After 1 hour, remove from the oven and baste the potatoes with the stock, then return to the oven. Remove the lid for the last 15 minutes, if the potatoes aren't appetisingly browned.


Bettina Douglas said...

I do like lamb stews / casseroles

grace said...

i've never done this with lamb but often with beef--it's delicious!


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