Lamb hot pot

Traditional slow cooked lamb transforms into a family favourite

Serves

Prep Time

20 mins

Cook Time

7 hrs

Think affordable lamb neck chops slowly cooked until unctuous and tasty and carefully tucked under crisp and fluffy potatoes. This is a cheap and cheerful dinner that wins hearts and feeds the soul.

This recipe is adapted from our Lancashire Lamb Hot Pot.

Think affordable lamb neck chops slowly cooked until unctuous and tasty and carefully tucked under crisp and fluffy potatoes. This is a cheap and cheerful dinner that wins hearts and feeds the soul.

Beef + Lamb New Zealand

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Ingredients

Lamb hot pot

1kg of Quality Mark lamb neck chopi
1kg waxy potatoes
washed and thinly sliced
5-6 carrots
peeled and thinly sliced
2 onions
peeled and thinly sliced
3 celery stalks
finely sliced
2 tsp, dried mixed herbsi
4 tsp beef stock
powdered
4 cups wateri
25g butter
melted

To serve

green peas
cooked

Method

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

If wishing to brown the ingredients: brown the lamb chops in a dash of oil in a hot frying pan. Do not crowd the pan, as the lamb chops will stew.

Layer half the potato slices evenly over the base of the pot.

Layer the lamb, carrots, onions and celery on top of the potatoes.

Sprinkle over the mixed dried herbs.

Layer the remaining potato slices on top ensuring that the top layer is nicely arranged.

Season liberally with salt and pepper.

Dissolve the stock in water and pour over the ingredients in crockpot. Place a piece of baking paper on top. This will prevent the potatoes from discolouring.

Cover with the lid.

Cook on low for 7-8 hours or high for 4-5 hours or until the meat and vegetables are tender.

Preheat the grill to 220ºC.

Remove the paper.

Brush the top potato layer with melted butter.

Lift the crockery insert from the crock pot and place under the preheated grill until the potatoes are golden.

Serve with vegetables, peas are a classic partner.