We're moving into winter territory now, although today is a balmy 18 degrees. This means I am hunting out casseroles, stews and pies for my weekly menus and this week I thought I'd give the lamb hotpot from BBC Good Food a whirl.
After a bit of a dodgy start (I'd committed cardinal sin number one and had failed to read the recipe properly, I didn't realise it took so long to cook) the house was filled with a delicious aroma. Mr M commented on it when he arrived home from work.
This was a very simple dinner, easy to prepare, only a handful of ingredients and was thoroughly satisfying. Mine did go a bit mushy however I think if I had left it in the oven a bit longer it would have crisped up more on top. We were practically chewing our own arms off though and I couldn't wait any longer! I served this as you can see with green beans and thick crusty bread spread extremely liberally with butter!
After a bit of a dodgy start (I'd committed cardinal sin number one and had failed to read the recipe properly, I didn't realise it took so long to cook) the house was filled with a delicious aroma. Mr M commented on it when he arrived home from work.
This was a very simple dinner, easy to prepare, only a handful of ingredients and was thoroughly satisfying. Mine did go a bit mushy however I think if I had left it in the oven a bit longer it would have crisped up more on top. We were practically chewing our own arms off though and I couldn't wait any longer! I served this as you can see with green beans and thick crusty bread spread extremely liberally with butter!
Lamb Hotpot
Ingredients
8 lamb chops
oil
1 onion, finely sliced
450g potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
1 handful parsley, chopped
650ml lamb stock
butter
Method
Heat the oven to 180C/fan 160C/gas 4.
Trim any excess fat off the lamb then brown them in a little oil. Set aside and fry the onions until tender.
Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go. Make you save enough of the potato sliced to finish with a thin layer on top.
Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
Take off the lid and cook for a further 30 minutes until the top is crisp and golden.
Ingredients
8 lamb chops
oil
1 onion, finely sliced
450g potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
1 handful parsley, chopped
650ml lamb stock
butter
Method
Heat the oven to 180C/fan 160C/gas 4.
Trim any excess fat off the lamb then brown them in a little oil. Set aside and fry the onions until tender.
Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go. Make you save enough of the potato sliced to finish with a thin layer on top.
Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
Take off the lid and cook for a further 30 minutes until the top is crisp and golden.
I actually used diced lamb instead of the chops as I am not a big chop fan and it was perfectly fine. Next time I might try changing the parsley to mint as lamb and mint is one of my favourite combinations and perhaps putting a bit of wine, garlic or celery in for a little bit of added flavour although it's perfectly fine without.
Whilst we're talking about diced lamb, I had some delivered by Tesco earlier this week and then decided on buying some more from the local Co-op. The difference was astounding. The reason I bought more was that the Tesco one looked so unappealing, dark coloured and stringy. In comparison the Co-op one just looked a lot more pleasing. What do you think?
love & kisses
Mrs M x
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ReplyDeleteThis looks great. thanks for sharing
that looks fantastic - especially as am bunged up with cold - dropped by from blog hop!
ReplyDeleteBNM
Looks delish Mrs M! Lucie xx
ReplyDeleteYou're right in that the Co-op's lamb looks more appetising, although I wonder about the colour. Bright red or pink meat generally speaks to me that it hasn't been killed for long, whereas meat with a darker colour could have had time to develop a great flavour. I do agree that the chunks of the Co-op's look far nicer than the mush that the Tesco one appears to be!
ReplyDeleteYes, you are right. The texture of the two was so different as well. The Tesco one just looked and felt really chewy if you know what I mean!
ReplyDelete