Lamb, black pudding & mustard hotpot

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1. Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
2. Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
3. Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
4. Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.

Per serving

832 kcalories, protein 50g, carbohydrate 66g, fat 43 g, saturated fat 10g, fibre 7g, salt 3.1 g

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• Tracy

  17 February 2008

  Tracy rated and commented on this recipe

  

  This is my husband's favourite meal in the entire universe!!!!!! The flavours complement each other wonderfully and together with a good bottle of red wine it makes a perfect cold winters evening. I can not recommend highly enough.

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• Linda

  21 January 2009

  Linda commented on this recipe

  This recipe was absolutely delicious! full of flavour and one i will definately make again

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• KAZ

  10 February 2009

  KAZ rated and commented on this recipe

  

  Left out the mustard as not keen on it. My husband thought it was delicious and had two helpings. Did worry that the black pudding would disintegrate with the long cooking but no problem. Both the lamb and black pudding had a deeper flavour. Scrummy!!!

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• Beryl

  16 February 2009

  Beryl rated and commented on this recipe

  

  Delicious. Very tasty and full of flavour.

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• Pelupi

  23 April 2009

  Pelupi rated and commented on this recipe

  

  Excellent! Full of flavour and will definitely make again.

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• Stuart

  07 October 2009

  Stuart rated and commented on this recipe

  

  Brilliant comfort food. Chopped the black pudding into ca 2 cms chunks, otherwise just followed the recipe. Will certainly do again for family and friends.

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Ingredients

• 2 tbsp groundnut or sunflower oil (or dripping)
• 2 large onions , thinly sliced
• 350g black pudding , thickly sliced
• 8 lamb chops (middle neck cutlets), excess fat trimmed
• 900g potatoes , peeled and very thinly sliced
• 3 carrots , thinly sliced
• 2 tbsp grainy mustard
• 20g pack parsley , finely chopped
• 6 sprigs of thyme , leaves only
• 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
• knob of butter , melted

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 tbsp groundnut or sunflower oil (or dripping)
• 2 large onions , thinly sliced
• 350g black pudding , thickly sliced
• 8 lamb chops (middle neck cutlets), excess fat trimmed
• 900g potatoes , peeled and very thinly sliced
• 3 carrots , thinly sliced
• 2 tbsp grainy mustard
• 20g pack parsley , finely chopped
• 6 sprigs of thyme , leaves only
• 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
• knob of butter , melted

Per serving

832 kcalories, protein 50g, carbohydrate 66g, fat 43 g, saturated fat 10g, fibre 7g, salt 3.1 g

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