Recipes
Date posted: 13/07/2017
Ingredients
| Everyday Favourites Unsalted Butter - half reserved for buttering top (01586) | 300g |
| Carrots | 80g |
| Onion | 80g |
| Celery | 50g |
| Farmstead Lamb Leg Diced (20553) | 300g |
| Saxa Corse Sea Salt (05595) | 50g |
| Schwartz Cracked Black Pepper (51499) | |
| McDougalls Plain Flour (31450) | 50g |
| Water | 100ml – 200ml |
| Large potatoes- potato slices at least 2mm thick |
Method
- Heat a little butter in a sauté pan and add the small diced onion and carrot and sweat them off for two minutes
- Now add the small diced celery and cook for a further two minutes
- Remove the sweated vegetables form the pan and place into a container
- Heat the pan again and add a little more butter – now add the diced lamb
- Cook the lamb so that it colours on all sides and then season with salt and black pepper
- Now add the sweated vegetables back to the pan with the lamb and cook for a further two minutes
- Add the flour and cook for two more minutes
- Now add the water gradually so that it forms a sauce around the lamb
- Allow the sauce to cook out for a further five minutes and season if needed
- Place equal amounts of the lamb hotpot into ramekin dishes and top with the potato slices
- Brush the potato slices with melted butter and place onto an oven tray
- Cook in the oven 170˚C for 20 minutes until the potato had turned golden and crisp
- Allow the lamb hotpot five minutes to rest before serving