Lamb Hot Pot

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Lamb Hot Pot
(serves 6)

Ingredients

Two necks of lamb on bone sliced into ½ inch pieces
2 medium onions peeled and sliced
4 carrots peeled and sliced thinly
1 cup light chicken stock
8 medium potatoes sliced thinly
Dash of Worchester sauce
Salt & coarsely ground pepper
2 sprigs thyme
1 bunch parsley

Method

In a pan fry the seasoned lamb pieces until golden brown.
Place a layer of lamb in the base of an oven proof casserole before adding some carrots, followed by onions and then potatoes.
Season as you go along with salt, pepper & thyme.
Now repeat the layers until all the meat & vegetables are used finishing with potatoes on top.
Mix the Worchester into the stock before adding to the pot.
Cover with a lid and bring to a simmer on the stove before cooking in a low to medium oven for 2 hours approximately.
Sprinkle with chopped parsley before serving.

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