What could be better on a cold and frosty day than digging into a steaming bowl lamb hot pot with a thick slice if warm crusty bread to mop up all those juices. Perfect!
2-3 tbsp oil
8 neck chops or stewing lamb
3-4 tbsp flour
1 heaped tbsp tomato puree
2 small onions, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
1 small leek, finely chopped and washed really well
1 small swede, peeled and roughly chopped
600mls boiling water
2 chicken stock cubes
100g black pudding, roughly chopped (optional)
3 large potatoes, peeled and sliced in 1/2cm pieces
3-4 tbsp melted butter, roughly
½ tsp pepper hot pot
Pre heat the oven to 180° Gas 4.
Heat the oil, in a 25cm x 12cm deep saucepan then add the lamb brown really well, this will take a few minutes, then remove.
Add the flour and tomato puree to soak up any excess fat from the meat.
Next add the vegetables and barley stir well, then add the boiling water and sprinkle in the stock cube.
Spoon out half the vegetables into a bowl. Top the other half of vegetables, with the lamb, sprinkle over the black pudding, then top with the rest of the vegetables.
Lay on the sliced potatoes, overlapping slightly, and press down. Spoon over a little olive oil, then dust well with pepper.
Place the lid on and place into the pre-heated oven and cook for 1 hour. At the 1 hour mark, remove the lid carefully, the potatoes will be cooked. Lightly brush the potatoes with oil or melted butter and return to the oven. Cook uncovered for a further 45-50 minutes. The potatoes will brown nicely.