Name: Lamb hot pot
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 2 tablespoon oil; 6 lamb chump chops; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 clove garlic, finely chopped; 1 tablespoon plain flour; 2 cup beef stock; 4 tomatoes, chopped; 2 tablespoon tomato paste; 1 tablespoon rosemary leaves; 4 potatoes, peeled, thickly sliced; 50 gram butter

Ingredients

2 tablespoon oil

6 lamb chump chops

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

2 clove garlic, finely chopped

1 tablespoon plain flour

2 cup beef stock

4 tomatoes, chopped

2 tablespoon tomato paste

1 tablespoon rosemary leaves

4 potatoes, peeled, thickly sliced

50 gram butter

Method

1.Preheat oven to 180°C. In a flameproof casserole dish, heat half the oil on high.

2.Brown lamb chops in batches, for 2-3 minutes each side. Transfer chops to a plate.

3.In the same pan, heat remaining oil on high. Saute carrot, celery, onion and garlic 3-4 minutes, until onion is tender.

4.Sprinkle flour over vegetables. Cook for 1 minute. Blend in stock, tomatoes, tomato paste and rosemary. Bring to the boil, stirring constantly. Reduce heat to low and simmer 5 minutes. Season to taste.

5.Return chops to dish, turning to cover with sauce. Place potato slices evenly on top. Dot with butter. Bake, covered, for 2 hours. Remove lid and Cook further 30 minutes, until potatoes are golden and lamb is tender.

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Ingredients

Method

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