Hotpot is the perfect dish for hearty appetites on a cold
winter day - keep the cooking low and slow to ensure tender
lamb.
Ingredients
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1.5kg/3lb 5oz neck fillet of lamb, cut into 2.5cm/1in pieces.
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sea salt and freshly ground black pepper.
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1 tbsp vegetable oil.
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75g/2¾oz butter.
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6 lambs’ kidneys, cored, skinned and chopped.
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2 large onions, thickly sliced.
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3 cloves garlic, roughly chopped.
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2 tbsp flour.
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1.25L/2pt 2fl oz beef stock.
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2 tbsp Worcestershire sauce.
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1 bay leaf.
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2 sprigs fresh thyme.
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1.5kg/3lb 5oz potatoes, peeled and cut into 5mm/ 1/4in thick slices.
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350g/13oz frozen garden peas, cooked according to the packet instructions.
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Season the lamb with sea salt and freshly ground black pepper.
- Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll have to do this in batches.
- Set the lamb aside then quickly sear the lambs’ kidneys in the same pan. Add the onions, adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges.
- Stir in the flour and cook for one minute, then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended.
- Season with sea salt and freshly ground black pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme.
- Arrange the potato slices on top of the meat, overlapping each other as you go.
- Season the potatoes with sea salt and freshly ground black pepper then dot with a little more butter.
- Cover with a tight fitting lid and place in the oven for 1½ hours.
- Remove the lid and turn the oven up to 200C/400F/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden brown and crisp.
- Pile the hotpot onto plates, removing the bay leaf and thyme as you serve, and spoon the peas alongside
