PREP 15 MIN•COOK 55 MIN
The Brits can lay claim to the king of comfort meals with this one-pot wonder that will leave the whole family fulfilled.
Number of servings
300g trimmed lamb forequarter chops
salt & pepper, to taste
1 tbs plain flour (or gluten-free if required)
1⁄2 tsp olive oil
1⁄2 onion halved & thinly sliced
1 carrot (medium) thinly sliced
1 garlic clove thinly sliced
1 1⁄2 sprigs of fresh thyme leaves picked
1⁄2 dried bay leaf
1 cup (250ml) chicken stock
275g potatoes peeled & thinly sliced
100g red cabbage thinly shredded
1⁄8 bunch of fresh mint (80g bunch) leaves picked & chopped
1⁄2 tbs lemon juice
Preheat oven to 180°C/fan 160°C/gas 4.
Season chops with salt and pepper and dust in flour to coat, shaking off excess. Heat oil in a non-stick frypan over medium-high heat. Cook chops for 2 minutes a side until browned. Transfer to a medium ovenproof casserole dish.
Scatter onion, carrot, garlic, and thyme over the chops.
Add bay leaf and chicken stock and layer potatoes over the top to completely cover the lamb. Season with salt and pepper and bake for 45 minutes or until lamb is cooked and potato is golden.
Meanwhile, combine salad ingredients in a small bowl. Toss and season with salt & pepper.
Divide hotpot between plates and serve with salad on the side.
1771 kJ / 425 cals
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