LAMB HOT POT - Albert Bartlett
Experience tender lamb in a rich hot pot with onions and kidneys, finished with oven-roasted potatoes. Perfect for a special dinner. Enjoy!
Ingredients
- 2kg diced lamb shoulder
- 1 tablespoon plain flour
- 2 tablespoons vegetable oil
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml lamb stock
- 1 tablespoon Worcestershire sauce
- A few sprigs of rosemary (optional)
- 1kg potatoes, sliced
- 25g butter
- Sea salt and freshly ground black pepper
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