Meat Hot Pot

I had left over lamb from the night before, chops and mint hollandaise, but I wanted something else. I had all the ingredients to hand and figured I may as well give it a go! It tastes lovely if you like this sort of thing, but my opinion is that it is definitely a winter warmer. I kind of have this preconceived image of cold snowy weather outside, dim lights indoors with a crackling fire, or maybe that just makes me a hopeless romantic. Either way that's how this one and a few others make me feel. I guess I'm just having a love affair with food? Or prehaps the real love is for my husband and the food is just an added extra feel good factor? Our apartment in Virginia had dim lighting, in the evenings and because it was winter we often had the fire on, the atmosphere was already set, without any intention or effort, then with this ugly looking winter warming meal, it's definitely my ideal, I don't know about yours? Hmmmmm...... I feel kind of gooey inside good food and an even better husband to enjoy it with....

Meat Hotpot

2 tbsp evoo
2 lbs lamp chops
4 large potatoes, sliced
1 lb carrots peeled and thinly sliced
2 large onions, chopped
1 tsp sugar
salt and black pepper
1 bay leaf
parsley
2-3 cups vegetable stock

1. Heat the oil in a casserole dish, add the lamb a little at a time, and brown over a medium heat for 5 minutes. Remove and set aside.

2. Add the potatoes, carrots and onions, cook for 5 minutes. remove from the casserole dish.

3. Make layers of lamb chops and vegetables in the casserole, seasoning each layer with a little sugar, salt and pepper, putting herbs in the middle. Top with a layer of potatoes. Pour in enough stock to come up to the potato layer. Cover tightly with the lid and cook at 325°F for 2 hours or until meat and vegetables are tender.

4. Remove the lid from the casserole dish and increase the heat to 425°F and cook for 20-30 minutes longer to brown the potato.
Servings 4