| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food &, Drink |
4 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Potatoes |
| 2 |
|
Onions |
| 8 |
|
Thinly prepared best end of neck; (Ask the butcher to |
|
|
; lamb chops, trim and use the |
|
|
; trimmings to make |
|
|
; the stock) |
|
|
Meat trimmings from the lamb chops |
|
|
Half a pint of water |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig rosemary; 1 sprig thyme |
|
|
A little chopped celery |
INSTRUCTIONS
FOR THE STOCK
1 To make the stock: Put all the ingredients together and simmer gently for
half an hour. Strain the stock and allow it to go cold. Remove the fat from
the top and set aside.
2 To make the hotpot: Peel the potatoes and cut into medium sized chunks
reserving one large potato to be cut into thin slices. Slice the onions and
chop them finely.
3 Layer ingredients into an earthenware lidded hotpot dish, beginning with
potatoes, then onions, four chops, onions again, the remaining chops,
onions again, potatoes and then a layer of sliced potatoes overlapping on
top.
4 Reheat the stock (minus the fat) with a little extra water and pour over
the hotpot until you can just see the liquid coming up between the
potatoes.
5 Grease the inside of the lid with the set aside fat and place on top.
Place in an oven preheated to 190C/375F/Gas5 for half an hour.
6 Reduce the heat to 175C/325F/Gas3 for a further 1 1/4 hours. Remove the
lid. Increase the heat to 200C/400F/Gas6 for 15 minutes to brown the
potatoes.
7 Garnish with a little chopped parsley and serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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