Ingredients
1kg lamb (Cut into 3-4cm thick pieces) perferably regional lamb
700g thinly sliced onions
1kg peeled King Edward potatoes
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper
Method
- Season the lamb with 1 teaspoon of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the hotpot dish
- Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5 minutes. Spread the onions evenly on top of the lamb in the hotpot dish
-
Slice the potatoes horizontally (approx 2mm thick) and place in a medium size bowl. Then add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well
- Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock
- Cover the hotpot and place in a pre-heated oven for 30 minutes on 180-200˚C. Then for approximately 2 1/2 hours on 130˚C
- Remove from the oven, take off the lid or cover and return to the oven on 180-200˚C for 30-40 minutes or until golden brown
- Serve with pickled red cabbage and glazed baby carrots
