Welsh Hot Pot Recipe
Ingredients
| 675 g. / 1 1/2 lb. potatoes, thinly sliced | ||
| 1/2 kg. / 1 lb. leeks, sliced into rings | ||
| Carrots | 3 Large, sliced | |
| 1 kg. / 2 lb. middle end of neck of lamb, chopped | ||
| 15 ml. / 1 tablespoon chopped fresh sage | ||
| 150 ml. / 5 fl. oz. water | ||
| 25 g. / 1 oz. butter, cut into small pieces | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put about one-third of the potato slices on the bottom of a deep casserole and sprinkle over salt and pepper to taste.
Cover with half the leeks and half the carrots and season well.
Cover with half the lamb and half the sage.
Continue to make layers until all the ingredients are finished.
Pour over the water and dot with the butter pieces.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 2 hours.
Cover and cook for a further 30 minutes, or until the chops are tender.
Cover with half the leeks and half the carrots and season well.
Cover with half the lamb and half the sage.
Continue to make layers until all the ingredients are finished.
Pour over the water and dot with the butter pieces.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 2 hours.
Cover and cook for a further 30 minutes, or until the chops are tender.
Chef
