Recipes

LAMB AND POTATO HOTPOT WITH RED CABBAGE SALAD

Posted On: 2023-02-03 11:02:44

These individual lamb hotpots are sure to impress at the dinner table.

INGREDIENTS

¼ cup (60ml) extra virgin olive oil

1kg boneless lamb neck (or shoulder), cut into 3cm pieces

2 carrots, chopped

2 onions, chopped

3 garlic cloves, sliced

2 rosemary sprigs, leaves chopped

1L chicken stock

¼ cup (60ml) sherry (or red wine) vinegar

2 tbs plain flour

2 desiree potatoes, peeled and thinly sliced on a mandoline

25g unsalted butter, melted

¼ red cabbage, thinly sliced

½ bunch mint, leaves picked

Micro herbs to serve (optional)

METHOD

1.Preheat oven to 180°C.

2.Heat 1 tbs oil in a large saucepan over medium heat. Add half the lamb, season and cook for 4-5 minutes until browned, then remove from the pan. Repeat with 1 tbs oil and remaining lamb. Remove from the pan.

3.Add the carrot and onion and cook for 3-4 minutes, then add the garlic and rosemary and cook for a further minute until fragrant. Add the stock and 1 tbs vinegar, then return the lamb to the pan. Bring to a simmer, then reduce heat to medium-low and cook for 30 minutes.

4.Add flour and stir to combine. Cook for a further 2-3 minutes until thickened, then remove from the heat.

5.Divide the lamb mixture between four ovenproof dishes. Top with potato, then brush with butter. Season. Cook in oven for 30-40 minutes until potato is golden

6. To make the salad, combine the red cabbage, mint, remaining 1 tbs oil and 2 tbs vinegar.

7.Top lamb hotpots with micro herbs and serve with salad.

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