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Lamb chop hot pot

Serves 4

Description/Notes:

Elegant variation on an old favorite, great for an informal supper party.

Ingredients:
  • 4 lean boneless lamb leg steaks
  • 1 medium carrot, sliced
  • 1 small onion, thinly sliced
  • 1 tsp. dried rosemary
  • 1 medium potato, sliced
  • 1 tsp. olive oil
  • salt and pepper
  • fresh rosemary, for garnish

    Cooking Instructions:
    1. Cut off any excess fat from the lamb steaks and season on both sides with salt and pepper
    2. Place on a baking sheet then place alternate layers of onions ,carrots and potatoes on top of each steak
    3. Brush the top of the potato with oil, season with salt and pepper then sprinkle with dried rosemary
    4. Bake in a pre-heated oven, 350F, Gas Mark 4, 180C for 25-30 minutes
    5. Lift the lamb on to absorbent kitchen paper to drain then transfer to a warm plate
    6. Serve with fresh garden peas or green vegetables that are available



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000