Lamb and Vegetable Hotpot 

Rating: (31 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Baked forequarter lamb chops with potatoes, carrots and parsnips.

Ingredients:

2 Tbsp oil

4 forequarter lamb chops (150g each)

1 large onion, sliced

2 Mondial potatoes, peeled and cubed

2 carrots, peeled and sliced

2 parsnips, peeled and sliced

2 cup stock, salt-reduced*

2 Tbsp tomato paste

1/4 cup fresh parsley

Directions:

Heat 1 tablespoon of oil in a pan. Add chops. Brown each side. Remove to a casserole dish.

Heat remaining oil. Add onion, potatoes, carrots and parsnips. Cook until golden. Add stock and tomato paste. Cook for 5 minutes.

Carefully pour vegetable mixture over meat. Cover and bake at 175ºC for about 40 minutes. Serve garnished with parsley.

Variations:

* If a gluten-free recipe is required, please check this ingredient carefully to ensure that it does not contain gluten.

Author:

Fresh Finesse

Member Comments: (1)

By: hzande - 2011-12-17
This recipe is very simple to make and delicious. I make it for my boyfriend often as it''s now heavily requested! I also add a litte dried thyme and fresh rosemary.