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Prep time
15 mins
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Cook time
1 hrs 50 mins
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Serves
4
Ingredients
- 6-8 PGI Welsh Lamb chops
- 2 tbsp olive oil
- 2 carrots, peeled and sliced
- 1 leek, trimmed and roughly chopped
- 1 large onion, roughly chopped
- 2 tbsp plain flour
- 1l lamb stock
- 1 tbsp Worcestershire sauce
- Sprigs fresh rosemary and thyme
- 100g salted butter, melted
- 3 large floury potatoes, peeled and cut into 1cm rounds
- Salt and ground black pepper
- Preheat the oven to 180˚C /160˚C fan / Gas 4.
- Season the lamb chops with salt and pepper. Heat the oil in a frying pan over a medium heat and fry the lamb chops for a few minutes on each side until browned. Transfer the lamb chops to a medium casserole dish.
- Fry the carrot, leek and onion in the same frying pan until lightly browned and softened.
- Add the flour and stir for a few minutes before adding the stock and Worcestershire sauce. Stir well, and bring to the boil to thicken.
- Pour the mixture over the chops, adding sprigs of rosemary and thyme.
- Arrange the potato slices on top of the lamb hotpot, overlapping the edges, then brush with the melted butter.
- Bake the hotpot in the oven for approximately 1½ hours until the potatoes are cooked and crispy.
