recipe for Lamb Hot Pot by Andrew Fairlie comes
from Albert Bartlett (www.albert-bartlett.co.uk),
Britains leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles
with its coveted two star status, Andrew was the only
chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush,
Blair and Berlusconi, etc at the G8 conference, wringing
praise from that celebrated food critic, Jacques Chirac.
This is just one of the range of recipes he has created
to take advantage of the Rooster potatos unique
texture and flavour.
for Lamb Hot Pot
2 finely diced carrots
2 finely diced celery sticks
2 finely diced onions
1 crushed garlic clove
2 sprigs of rosemary
4 large chump chops
150ml white wine
650ml good lamb or beef stock
8 thinly sliced Rooster potatoes
salt & pepper
to make Lamb Hot Pot
oven to 180ºC / Gas Mark 4
cook the vegetables, garlic and rosemary in 50g of
butter. Then remove from the pan and keep to one side.
the remaining butter in the pan and brown the chops
on each side. Then remove from the pan.
the wine. Boil and reduce until almost dry.
the stock and bring to a boil. Place the chops into
a shallow braising dish and cover with the vegetables.
Season with salt & pepper.
the sliced overlapping potatoes onto the chops, pour
over the hot stock, and place into oven for 1 hour.
Be sure to baste the potatoes every 15 minutes.