Recipe Lamb Chop Hotpot

First trim the lamb of any excess fat and wipe with kitchen paper.

Recipe lamb chop hotpot. Heat the oil in a frying pan over a medium heat then fry the lamb chops for 2 3. Chop the onions any way you like. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.

Preheat the oven to 160 c. Preheat the oven to 170c 350f gas 4. In a large ovenproof pan or hobproof casserole dish add a little oil plus the onion and carrot.

Now layer half the onions and all of the mushrooms and season again. Heat oven to 160c fan 140c gas 3. Turn the heat up and add the lamb cook for 2 3 minutes until nicely browned.

In a large ovenproof casserole dish layer half the potatoes on the bottom season with salt and plenty of pepper. Bake the hotpot for 1 hour then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Heat oil in a large frying pan and gently cook onion garlic celery and carrots until tender.

Lightly dredge the lamb chops in the flour. Preheat the oven to 180 c gas 4. Preheat the oven to 170c 150c fan gas 3.

Season the lamb chops with plenty of salt and freshly ground black pepper. Step 2 heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches lift to a plate then repeat with 3 trimmed and sliced lamb kidneys. Toss the lamb chops in the flour and season well.