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Lamb Hot Pot

Andrew FairlieThis recipe for Lamb Hot Pot by Andrew Fairlie comes from Albert Bartlett (www.albert-bartlett.co.uk), Britain’s 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.

When 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 potato’s unique texture and flavour.

Ingredients 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
75g butter
4 large chump chops
150ml white wine
650ml good lamb or beef stock
8 thinly sliced Rooster potatoes
salt & pepper

How to make Lamb Hot Pot

  • Pre-heat oven to 180ºC / Gas Mark 4
  • Lightly cook the vegetables, garlic and rosemary in 50g of butter. Then remove from the pan and keep to one side.
  • Melt the remaining butter in the pan and brown the chops on each side. Then remove from the pan.
  • Add the wine. Boil and reduce until almost dry.
  • Add the stock and bring to a boil. Place the chops into a shallow braising dish and cover with the vegetables. Season with salt & pepper.
  • Lay 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.

Lamb Hot Pot

Serves 4

www.albert-bartlett.co.uk

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