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Ingredientes
- 2 1/2 lb Potatoes
- 2 x Onions
- 8 x Thinly prepared best end of neck, (Ask the butcher to lamb chops, trim and use the trimmings to make the stock) Meat trimmings from the lamb chops Half a pint of water
- 1 x Bay leaf
- 1 sprg rosemary, 1 sprig thyme A little minced celery
Direcciones
- 1 To make the stock: Put all the ingredients together and simmer gently for half an hour. Strain the stock and allow it to go cool. Remove the fat from the top and set aside.
- 2 To make the hotpot: Peel the potatoes and cut into medium sized chunks reserving one large potato to be cut into thin slices. Slice the onions and chop them finely.
- 3 Layer ingredients into an earthenware lidded hotpot dish, beginning with potatoes, then onions, four chops, onions again, the remaining chops, onions again, potatoes and then a layer of sliced potatoes overlapping on top.
- 4 Reheat the stock (minus the fat) with a little extra water and pour over the hotpot till you can just see the liquid coming up between the potatoes.
- 5 Grease the inside of the lid with the set aside fat and place on top.
- Place in an oven preheated to 190C/375F/Gas5 for half an hour.
- 6 Reduce the heat to 175C/325F/Gas3 for a further 1 1/4 hrs. Remove the lid. Increase the heat to 200C/400F/Gas6 for 15 min to brown the potatoes.
- 7 Garnish with a little minced parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 981mg | 28% |
| Total Carbs 43.05g | 11% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.76g | 3% |
| Protein 4.96g | 8% |
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