CAROL’S LAMB HOTPOT

I love lamb hotpot the smell when it is cooking is second to none, fresh bread and butter to mop the gravy. This is going to make you smile.

1tbsp x vegetable oil

2 x large onions sliced thin

2 x garlic cloves crushed

1 tbsp x plain flour

¼ tsp x English mustard powder

¼ tsp x paprika powder

500g x potatoes thinly sliced

1 ½kg x neck end lamb chops or shoulder chops trimmed of fat

200g x Carrots peeled & sliced thin

200g x Swede peeled quartered sliced thin

2 x bay leaf

1 tsp dried thyme

1 tsp dried rosemary

500ml x lamb stock made with 3 stock cubes or use fresh stock

½ tsp x salt

½ tsp x pepper

PRE HEAT OVEN 170C/350F/GAS MARK 4

On a medium heat cook the onions in the oil until soft and slightly browned, add the garlic cook for 1 minute, combine the flour, mustard and paprika together mix into the onions and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the lamb stock, add the bay leaf, thyme and rosemary and salt and pepper, put back on the heat and stir the gravy continually until it thickens and comes to a simmer, take off the heat and put to one side, meanwhile place a layer of potatoes at the bottom of a large casserole dish, layer with half chops half of the carrots and half the Swede, add a layer of potatoes and pour over half of the onion gravy, Add the rest of the chops, carrots and Swede, pour over the remaining gravy and top with the rest of the sliced potatoes, cover and cook on the middle shelf of the oven for 2 ½ -3 hours.