About this recipe:Use whole, succulent lamb chops for this rustic lamb hotpot. The fat from the chops adds melt in the mouth flavour and together with the crispy golden brown potatoes is a match made in heaven.
8 large lamb chops
3 tablespoons plain flour
salt and pepper, to taste
2 tablespoons olive oil
3 large onions, roughly chopped
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
900g potatoes, sliced thinly
600ml hot lamb stock
2 tablespoons butter
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 180 C / Gas 4.
Toss the lamb chops in the flour and season well. Warm the oil an a frying pan over a medium heat then cook the lamb chops for 3 to 4 minutes on each side until browned. Remove from the pan and set aside. In the same pan, add the onion, rosemary and garlic and cook and stir until soft. Arrange the onion mixture in the base of a 2L ovenproof casserole dish followed by the lamb chops. Pour over the stock. Arrange the sliced potatoes neatly over the top in a pleasing pattern then dot with butter and season. Cover with aluminium foil.
Bake in the preheated oven for 2 hours until the lamb is tender and the potatoes are soft. Remove the foil for the last 20 minutes allowing the potatoes to turn golden brown. Remove from the oven and serve.
Yum! Only ever eaten chops fried/grilled or baked but this was a winner, especially for my carnivorous partner. The juices from the bone and fat made it so flavoursome and lamb melt in the mouth.
I added carrots to the dish and had quite a bit of liquid so spooned out, added with butter, flour and a bit of veg juice to make yummy gravy poured over some veggies on the side. Will defo be cooking this again. - 31 Aug 2015