- Cooking Time: 90
- Servings: 4
- Preparation Time: 30
- 8 lean lamb shoulder chops, 2.5cm thick
- 6 small Pontiac potatoes 9about 500g)
- 1/2 teaspoon salt
- 12 grinds black pepper
- 2 large brown onions, thinly sliced
- 1 cup (about 125g) button mushrooms, trimmed and halved
- 1 cup (about 125g) baby carrots, thinly peeled
- 1 small turnip, sliced (about 1/2 cup)
- 1 small swede, cut into chunks (about 1 cup)
- 3 cups water
- 1/4 cup chopped parsley
- Preheat oven to 180C. Trim lamb chops of all visible fat. Peel potatoes and cut into 1cm slices.
- Layer a large diameter casserole with one third of the potatoes. Cover with 4 lamb chops; Sprinkle with half the salt and pepper. Layer half the onions, mushrooms, carrots, turnip and swede over the lamb.
- Cover with a third of potatoes and remaining lamb, salt, pepper, onions, mushrooms, carrots, turnip and swede. Top with remaining potatoes. Pour water over.
- Cover and bake for 1 1/4 hours. REmove lid and bake for a further 15 minutes to brown potatoes. Sprinkle with parsley and serve immediately, ladled into large bowls, with a soup spoon and fork.
- PREPARE IN ADVANCE: The hot pot may be prepared and cooked a day ahead, refrigerated overnight and reheated in a 180C oven for 30 minutes.
- COOK'S TIPS: To brown the potatoes on the top of the hot pot, remove the lid for the last 15 minutes of baking time, or place under a hot grill until golden brown.
- To serve a juicy hot pot meal easily, follow tradition by spooning or ladling portions into old fashioned soup plates. This ensures all juices are enjoyed.