Page 53 - br-mar-2022

March 2022 March 2022

RECIPE OF THE MONTH

Thanks to our WI members for sharing their favourites

Lamb Hot Pot

Just what you need on a chilly day and with Spring round the
corner Lamb is perfect. This recipe can be made in advance and
just add the potatoes when you need it.

Ingredients  2 teaspoons of
 Oil for frying Worcestershire sauce
 900 grams stewing lamb  500ml lamb or chicken stock
(neck fillet is wonderful but a  2 bay leaves
bit expensive)  900 grams potatoes peeled
 2 onions sliced and sliced
 4 carrots diced  Glass of red wine
 25grams plain flour  Thyme teaspoon

Method
1. Heat oven to 160fan /140C /gas 3
2. Toss the diced meat in the flour
3. Fry the meat off in a large pan with a little oil until browned and
place on one side.
4. Fry onions and carrots in pan with a little oil until golden.
5. Place meat, onions and carrots in a casserole dish with
Worcestershire sauce, bay leaves, dried thyme, stock and wine.
6. Cook in the oven for an hour. (Leave to cool or if cooking in
advance store in fridge when cooled)
7. Arrange the sliced potatoes on top of the meat, sprinkle a tbsp of
water over the top of potatoes (I like to dot a little butter instead ) to
help get the steam going, cover and cook for approx 1 hour until
potatoes are cooked.
8. Remove the lid towards the end to brown the potatoes and
enjoy with some green vegetables.

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