Lamb HotPot



1-1/2 lbs. lamb neck meat - cubed

1-1/2 lbs. potatoes, leave skin on and slice thinly

1 large onion, chopped

1-1/4 cup stock or water

1-1/2 oz each butter and oil

1 tablespoon flour

1 tablespoon Worcestershire sauce

1 bay leaf

salt and pepper to taste


 Pre-heat the oven to 325 F.

Sear meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven-proof casserole.

In same pan, sauté onions in pan juices, adding more butter or oil. When they begin to turn brown, sprinkle with flour.

Stir until roux begins to brown, stir in a little stock or water – stir quickly to avoid lumps.

Stirring constantly, add remaining liquid and bring to a simmer. Add Worcestershire and season to taste.

Pour onions and liquid over meat, mix well and add bay leaf.

Layer potatoes over meat, brush potatoes with butter, seasoning each layer with salt and pepper.

Cover and cook in oven for two hours, 1/2 hour uncovered.



6 servings


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