Posted by chelsea on Dec - 5 - 2011 under Uncategorized
Ingredients
“A famous meat and potato combination from the British Isle. Many travesties in the name of Hot Pot have been served over the years but when perfectly made it is a delicious but differently way of braising lamb. It was originally made with mutton but heavy lamb chops cut from the shoulder of a mature lamb makes a find substitute.”
  • 8 Thickish shoulder chops cut from the shoulder
  • 3 Tablespoon flour
  • 1 ½ Cup of stock, butter or vegetable oil
  • 2 vegetarian-style bullion cubes
  • 3 large onion chopper coarsely
  • 1 Teaspoon sugar
  • 12-14 oyster (or 8 potatoes cut into thick slices)
  • 1 Teaspoon thyme
  • 2 Tablespoon Worcestershire
  • 3 Tablespoon sherry
  • Paprika
  • 1 lb carrots
  • 1 Tablespoon butter
Cuisine: Cooking time: 132 mins Serving: 8 people
  1. Brown chops in 1 tablespoon butter in heavy skillet over brisk heat. Season with salt and pepper
  2. Arrange chops, standing on end in a deep covered 2 ½ -3 quart baking dish
  3. Brown onions slightly over medium heat in skillet used for chops
  4. Spoon onions into center of baking dish
  5. Brown carrots lightly in skillet and to pot
  6. Then add oysters if you like them or you can make it without
  7. Combine any fat that is left in the skillet with enough butter to make 3 tablespoons
  8. Blend with the flour and brown lightly over rather brisk heat
  9. Stir in stock and bullion mixture cubes
  10. Continue stirring until mixture thickens
  11. Season with 1 teaspoon salt
  12. ½ teaspoon pepper , the sugar, thyme, Worcestershire sauce and sherry
  13. * Other variations might be :
        1. Top with potatoes
        2. Top with potatoes with salt and pepper

14. Cover and bake in moderate over 350 degrees for 2 hours or until
meat is tender and the potatoes are done
15. Remove cover and bake 10-12 minutes  or longer
16. Makes 8 aervings

~ Penny Bean

Meal: Food type:

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