Lamb Hot Pot with a twist

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:

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Lamb Hot Pot with a twist

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Rating: 5
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Course

Main Course

Prep Time

30 minutes

Cook Time

2 hours

Servings

portions

Ingredients

• 2 Large Neck of lamb
• 1 small Onion Grated
• 1 clove Garlic minced
• 1/2 tsp Salt & Pepper
• 1 small red Chilli finely chopped
• 1 tbsp Extra virgin olive oil
• 5 medium Potatoes peeled and sliced
• 1 tsp Salt & Pepper coarsely ground
• 1 tbsp Fresh parmesan cheese grated

Course Main Course Prep Time 30 minutes Cook Time 2 hours Servings portions Ingredients 2 Large Neck of lamb 1 small Onion Grated 1 clove Garlic minced 1/2 tsp Salt & Pepper 1 small red Chilli finely chopped 1 tbsp Extra virgin olive oil 5 medium Potatoes peeled and sliced 1 tsp Salt & Pepper coarsely ground 1 tbsp Fresh parmesan cheese grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cut the meat into long strips like the picture. Now season with chilli, salt & pepper, grated onion, oregano & garlic and mix well.

   
2. Now all the lamb is fully marinaded, shape it around like the photo. Put in a heavy earthenware oven proof dish. Make sure they are close together.

   
3. Sprinkle with fresh parmesan and the oregano, then add the sliced potatoes on top, but in the centre put the ends of the potatoes then cover with the rest of the potatoes.

   
4. Drizzle with olive oil and cover with a double layer of tin foil and seal well. Cook in a preheated oven, gas mark 3/170c for two hours.
5. Take out and let it rest for at least 10mins. This way it improves the juices.
6. I serve this dish with a purée of swede or carrots and some veg. Drizzle again with olive oil just before serving. Enjoy.

Recipe Notes

You can be very generous with parmigiana cheese say no more.

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