Lamb hot-pot with a twist – this is gorgeous, tender, tasty and mouth-watering, nothing like a standard hot-pot. The reason I first came about creating this dish was because I once had lots of parmesan cheese and plenty of lamb as it was the height of the season, and that told me I needed to make a dish to use it. So this is what I came up with, and believe me when I say it’s amazing – basically it’s my unique recipe.
I love experimenting with all kind of food, and yes, I get it wrong sometimes, but hopefully, most of the time I get it right! We all have our own way of making hot-pot, and every one is proud of their own recipes, but I think this is rather special, and I also like the presentation of this dish.
The cut of the meat I use for this is the fillet of the neck of lamb, and it won’t make a hole in your pocket – it’s available in all supermarkets and at your local butcher’s shop.
I know we normally associate hot pots with cold, rainy, winter nights, but you can make this dish in any month in any season as it is so delicious and unusual, and it has its own juice – no water is added. Lets see how easy it is to make: