Everyday recipes
One-pot perfection: Lamb hot pot
Now that the days are cooling down, everyone craves heartier meals. We've eliminated much of the cleaning with these delectable one-pot wonders. So why not set aside a day and stock your freezer, to make life easier on the busy days?
INGREDIENTS
2 tablespoons oil
6-8 lamb chump chops
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon plain flour
2 cups beef stock
4 tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon rosemary leaves
4 potatoes, peeled, thickly sliced
50g butter
METHOD
- Preheat oven to moderate, 180°C. Heat half the oil in a flameproof casserole dish on high.
- Brown lamb chops in batches, for 2-3 minutes each side. Transfer chops to a plate.
- Heat remaining oil in same pan on high. Saute carrot, celery, onion and garlic for 3-4 minutes, until onion is tender.
- Sprinkle flour over vegetables. Cook for 1 minute. Blend in stock, tomatoes, tomato paste and rosemary. Bring to the boil, stirring constantly. Reduce heat to low and simmer for 5 minutes. Season to taste.
- Return chops to dish, turning to cover with sauce. Place potato slices evenly on top. Dot with butter. Bake, covered, for 2 hours. Remove lid and cook further 30 minutes, until potatoes are golden and lamb is tender.
Top tipA 400g can of chopped tomatoes can be used in place of fresh tomatoes.
