We’re getting to that time of the year when rustic food comes packed with extra appeal. Perhaps it’s the warmth, perhaps the fullness to see us through the winter months, or maybe we just want to treat ourselves when the weather outside is cold and inhospitable.
Whatever it is, this lamb hotpot is simple to put together and a perfect dinner for four on a cold day. Serve with some simple greens and you have something resembling perfection!
Add in a handful of chopped jalapeño chillies for an extra kick!
Ingredients: (serves 4)
- 4 thick lamb neck chops
- plain flour, for dredging
- good glug of fruity olive oil
- 3 onions, peeled and cut into wedges
- 2-3 large parsnips, peeled and cut into sixths
- 6 large, juicy garlic cloves, peeled, cut in half
- salt and freshly ground black pepper
- 6-8 fresh rosemary sprigs
- 6-8 small potatoes, cut in half
Preheat the oven to 170°C/350°F/Gas mark 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.