Hot Pot
Over a year ago
7,311 views
Ingredients
- 2lbs Lamb shoulder chops
- 2½ lbs Potatoes
- 2 Large onions
- 2 Carrots sliced
- 1 pint Stock (from a stock cube)
- 2 oz Butter
- Pinch Salt
- Pinch Pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
A favourite northern dish. Re-heats well. Serve with pickled red cabbage
Method
-
1
• Wash and peel potatoes and cut into slices.
• Butter a casserole dish and line with layer of potatoes, season well.
• Layer the chops, sliced onions and carrots on top, season well.
• Finish with a neat layer of potatoes over-lapping each other.
• Pour in the stock.
• Brush top of potatoes with melted butter, season well.
• Cover casserole.
• Bake for 2 hours in pre-heated oven at 180 degrees C.
• Remove lid and continue to cook for a further 30 – 40 minutes until potatoes are brown and crisp.
Similar Recipes
View all similar
Comments (0)