Tuesday, September 23, 2008

Lamb Hotpot

What could be more delicious than a dinner of lamb fillets with rosemary and garlic, topped with crispy potato slices? Serve with a light red wine for a perfect springtime dish. Recipe serves 6.


2 fillets of lamb, thickly sliced
1 clove of garlic, peeled and thinly sliced
6 lambs' kidneys
1 1/2 pound (750 g) potatoes, peeled and thickly sliced
Salt and ground black pepper
2 tablespoons chopped rosemary
1 large onion, peeled and thinly sliced
4 fl oz (125 ml) chicken stock
4 fl oz (125 ml) white wine
3/4 ounce (20 g) butter, plus extra for greasing
Sprig of fresh rosemary, to garnish


1. Preheat the oven to 350 degrees F (180 degrees C). Trim any excess fat from the lamb and cut into 1 inch (2.5 cm) slices. Lay a sliver of garlic on each slice. Cut the kidneys in half and remove the cores with a sharp knife.
2. Cover the base of a casserole with one-third of the potato slices, overlapping them slightly, and season with salt and pepper. Arrange half the lamb and kidneys on top. Sprinkle with half the chopped rosemary and cover with onion rings.
3. Repeat, seasoning each layer, finishing with overlapping potato slices. Pour the stock and wine over the top. Cut a piece of greaseproof paper to cover the potatoes. Grease well with butter and lay, butter side down, on the potatoes. Cover with a tight-fitting lid and bake for 3 1/2 hours.
4. Remove the lid and buttered paper, dot with remaining butter and return to the oven for 30 minutes, or until the potatoes are browned. Garnish and serve.

Tip: This dish is delicious served with french beans and carrots.

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