Hot Pot
Over a year ago
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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
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
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.
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