Lamb Hot Pot
  • 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
  1. Preheat oven to 180C. Trim lamb chops of all visible fat. Peel potatoes and cut into 1cm slices.
  2. 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.
  3. Cover with a third of potatoes and remaining lamb, salt, pepper, onions, mushrooms, carrots, turnip and swede. Top with remaining potatoes. Pour water over.
  4. 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.
  5. 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.
  6. 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.
  7. 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.