Lamb & potato hotpot
Turn to timeless classics for everyday value and comfort food all in one pot.
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2 hours
- Heat the oven to 180C/fan 160C/gas 4. Trim any excess fat off the chops then brown them really well in a little oil. Set aside and fry the onions until tender. Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
- Take off the lid and cook for a further 30 minutes until the top is crisp and golden.
Per serving
493 kcalories, protein 31.6g, carbohydrate 23.4g, fat 31 g, saturated fat 14.7g, fibre 2.7g, salt 1.73 g
Recipe from olive magazine, April 2009.
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http://www.bbcgoodfood.com/recipes/10091/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2 hours
Ingredients
Per serving
493 kcalories, protein 31.6g, carbohydrate 23.4g, fat 31 g, saturated fat 14.7g, fibre 2.7g, salt 1.73 g





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