Lamb Hotpot - James Martin Chef
Lamb Hotpot is really simple with few ingredients. In James' version good quality meat is essential and here he uses diced lamb shoulder and lamb kidneys.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 2 tablespoons vegetable oil
- 2 kg lamb shoulder, diced
- 2 tablespoons plain flour
- Sea salt and freshly ground black pepper
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml lamb stock
- 1 tablespoon Worcestershire sauce
- 4 – 6 sprigs of rosemary (optional)
- 1 kg Maris Piper potatoes, sliced
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