| Crofters Hot Pot |
 |
| Serves 4-6 | |
|
880g Diced
Leg of Lamb |
|
 |
|
|
Preheat the oven to 210ºC/450ºF/Gas7, lightly season the
Lamb with salt and pepper. Heat some oil in a casserole dish
and brown the Lamb, pour off any excess oil and dust with a light
covering of flour. Place the casserole in the oven and cook,
uncovered, for 10 minutes.
Bring the stock to the boil, remove the casserole and pour the stock over it, reduce the oven temperature to 150ºC/300ºF/Gas1. To the casserole add the bay leaf, thyme and rosemary then layer the onion, carrot, leek , tomatoes and finish with the potatoes on top. Brush the
potatoes with melted butter and season, bring the casserole to the
boil on the hob then cover with the lid and place in the oven for
1½ hours or until the potatoes are cooked. When cooked, remove from
the oven and again brush the potatoes with butter placing the dish
under a preheated grill to brown, sprinkle with the parsley to
serve. |
|
