Lamb hot pot recipe from Michelin Chef Andrew Fairlie of Gleneagles Hotel restaurant. Includes a photograph, ingredients and cooking instructions.





This will serve four people. Though not a traditional Scottish dish it is often served in our restaurants. It is also known as traditional Lancashire hot pot or lamb and leek hotpot, though this uses different vegetables. In addition to this version there are also Irish lamb hot pot recipes available.


Maw Broon has an alternative lamb hot pot recipe in her new book Maw Broon's But An' Ben Cookbook which uses additional ingredients such as sheep's kidneys and chopped mushrooms.

Lamb Hot Pot Recipe

Ingredients:

2 finely diced carrots
2 finely diced celery sticks
2 finely diced onions
1 crushed garlic clove
2 sprigs of rosemary
75g butter
4 large chump chops
150ml white wine
650ml good lamb or beef stock
8 thinly sliced Rooster potatoes
Salt and pepper

How To Make Lamb Hot Pot

1). Pre-heat oven to 180C or Gas Mark 4.

2). Lightly cook the vegetables, garlic and rosemary in 50g of butter. Then remove from the pan and set aside.

3). Melt the remaining butter in the pan and brown the chops on each side. Then remove from the pan.

4). Add the white wine. Boil and reduce until almost dry.

5). Add the stock and bring to a boil. Place the chops into a shallow braising dish and cover with the vegetables. Season with salt and pepper.

6). Lay the sliced overlapping potatoes onto the chops, pour over the stock, and place into oven for 1 hour. Be sure to baste the potatoes every 15 minutes.



The book The Complete Book of Mince has a vegetarian lamb hot pot recipe.

More Scottish Cooking And Recipes From Scotland


We would like to thank the team at Albert Bartlett for providing this Lamb Hot Pot recipe and photo on behalf of Andrew Fairlie. The potatoes recommended are Rooster potatoes which are available from most Scottish supermarkets. You can learn more about Albert Bartlett and access more meal ideas at their website www.albert-bartlett.co.uk