Lamb Hotpot
This hearty lamb neck dish is a comforting and flavorful meal that brings together tender lamb chops with caramelized onions, sweet parsnips, and aromatic garlic. The meat is perfectly seasoned with rosemary and slow-cooked in the oven until it reaches a melt-in-your-mouth texture. Serve this delicious dish to impress your family and friends with its rich and satisfying flavors.
— Constant Cookbook
Ingredients
- 4 thick lamb neck
- , for dredging plain flour
- good glug fruity olive oil
- 3 onions
- 2-3 large parsnips
- 6 large, juicy garlic
- salt and freshly ground black pepper
- 6-8 fresh rosemary
- 6-8 small potatoes, cut in half
Instructions
- Preheat the oven to 170C/350F/Gas 4.
- Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
- Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.
- Cook in the preheated oven for an hour or so, until the meat is tender.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 2
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