Savory Hotchpotch Recipe
Ingredients
| Middle neck lean lamb chops, neck of lamb, or any lean stewing lamb - 8 | ||
| Garlic cloves - 1-2, crushed | ||
| Onion | 1 Large, thinly sliced | |
| Leek | 1 | |
| Carrots - 2-3, sliced | ||
| Fresh tarragon or sage - 1 teaspoo, chopped | ||
| Dried tarragon or sage - 1/2 teaspoon | ||
| Potatoes - 1 kg/2lb 4 oz, thinly sliced | ||
| Stock | 1/2 Cup (16 tbs) | |
| Margarine - 2 tablespoon, plus extra for greasing | ||
| Vegetable oil | 1 Tablespoon | |
| Fresh parsley - to garnish, chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 350°F/180°C.
2) Remove any excess fat from lab and sprinkle salt and pepper over it to season.
3) Remove the skin of kidney, if using.
4) Halve them and cut cout the cores. Chop them in small pieces.
5) In a large oven proof casserole, arrange the lamb and sprinkle garlic over it.
6) Spread chopped kidney over lamb.
MAKING
7) Place the cut vegetables on the lamb and kidney and let the pieces of vegebtables slip in between the lamb.
8) Arrange potato on the top of veggies and meat.
9) In a pan, boil the stock and season with pepper and salt.
10) Pour the stock over casserole and brush potatoes with melted margarine.
11) Cover the casserole with greased foil and keep in preheated oven for 1/2 an hour.
12) REmove foil from casserole and set the oven tmeperature to 425°F/220°C.
13) Again keep the casserole in the oven abd cook for 30 minutes or until potatoes are brown.
SERVING
14) Sprinkle parsley over the warm hotchpotch and serve.
1) Preheat the oven to 350°F/180°C.
2) Remove any excess fat from lab and sprinkle salt and pepper over it to season.
3) Remove the skin of kidney, if using.
4) Halve them and cut cout the cores. Chop them in small pieces.
5) In a large oven proof casserole, arrange the lamb and sprinkle garlic over it.
6) Spread chopped kidney over lamb.
MAKING
7) Place the cut vegetables on the lamb and kidney and let the pieces of vegebtables slip in between the lamb.
8) Arrange potato on the top of veggies and meat.
9) In a pan, boil the stock and season with pepper and salt.
10) Pour the stock over casserole and brush potatoes with melted margarine.
11) Cover the casserole with greased foil and keep in preheated oven for 1/2 an hour.
12) REmove foil from casserole and set the oven tmeperature to 425°F/220°C.
13) Again keep the casserole in the oven abd cook for 30 minutes or until potatoes are brown.
SERVING
14) Sprinkle parsley over the warm hotchpotch and serve.
Chef
