Lamb Cutlet Hotpot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8-10 Lamb Cutlets (French trimmed)
6 Large potatoes sliced thin
3 Garlic Cloves chopped fine
Onions sliced in half moons
Vegetable stock
Handful of flat leaf parsley
Salt and Pepper
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Directions: |
Directions:In a large dish start layering the Potatoes, followed by a layer of onions some garlic and parsley and then salt and pepper. Add half of the lamb cutlets and then start the layering again with the potatoes, onions, garlic and parsley. Finish with a layer of potatoes and add salt and pepper.
Pour hot vegetable stock over until it is just below the top of the potatoes.
Cover the dish with tinfoil and put in a pre heated oven at 180ºC for 30 mins. Remove the tinfoil and put back in the oven until the potatoes goes brown and crispy on top.
Serve with a veggie |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: The last time I remember having this was on a boat on the Thames in June 2019. The weather had been absolutely shit but we were all having a great time, especially trying to navigate our way through the locks!
Jay actually cooked this, to mums specific instructions and it was divine! She didn't really like to eat Lamb, but she liked the flavour. She would always feed the lamb from an Irish stew to the dogs but she enjoyed lam cutlets.
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