Steve Durham's Spring Lamb Hotpot
26th March 2011
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I have been a Chef for over 20 years and my experience has taken me around the country, from Devon, Cornwall, Leicestershire and Nottinghamshire, to Oxfordshire and Manchester.

I have cheffed in a wide range of establishments (and with top chefs Sat Baines and Raymond Blanc) including a leading health spa, pubs, country house hotels, corporate catering and fine dining restaurants. I am incredibly passionate about local, seasonal British produce, along with Spanish cuisine. I live near Newark

Hotpots originate from the days when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races!

Here is one of my very own favourite hotpots I cook for the family during the week;

Preparation time: 15-20 mins
Cooking time: 1 hour
1kg diced lamb shoulder, neck or shin
500g thinly sliced onions
1kg peeled and thinly sliced potatoes (e.g. Maris Piper)
40g salted butter
500mls chicken stock
1tsp salt
½ tsp pepper to season

Bring the stock to the boil. Add the lamb and cook until tender (around 40 minutes.) 

Remove the lamb from the stock and place in the bottom of a flat dish. Put the potatoes into the boiling stock and cook until just soft (around 10-15 minutes.) 

Preheat the oven to 180°C.

Whilst the potatoes are cooking, sweat the onions in half the butter (around 5-6 minutes.) They should be soft but not coloured.  Season with salt and pepper.  Layer the onions on top of the lamb.

Drain the potatoes but reserve around 100mls of stock. Layer the potatoes onto the onions and lamb. Pour over the reserved chicken stock.

Place the butter in small pieces on top of the potatoes and cook in the oven until coloured (around 10-15 minutes.)

Serve with seasonal vegetables.


If you have any questions give me a shout on 01400 260640


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