Slow Cooker Lamb Hot-Pot

This recipe cooks the meat on the bone, maximising the succulence and giving a wonderful flavour.

Servings
4 servings


Ingredients

• 3 tablespoon Plain flour
• 8 Lamb chops
• 50 grams Butter
• 2 Onions
• 800 grams Potatoes
• 2 teaspoon Thyme leaves
• 1 tablespoon Worcestershire sauce
• 500ml Lamb stock

Directions

1. This recipe does ask you to transfer your pot into a conventional oven, so please check your unit’s guidelines to make sure it is oven proof.
2. Peel and finely slice your potatoes then cover them with cold water to stop them from going brown.
3. Finely slice your onions.
4. Place the lamb chops in to a large freezer bag, add the flour and shake to coat evenly.
5. Place a frying pan on a high heat and add the butter.
6. Brown the floured lamb chops for 3-4 minutes on each side.
7. Meanwhile, add a third of the potatoes, onions and thyme into your slow cooker and spread out evenly.
8. Arrange the meat on top, adding any juices from the pan as well.
9. Mix the Worcestershire sauce with the stock and add to the pot.
10. Add the remaining onions and thyme and cook on low for 6 hours.
11. After 6 hours, arrange the remaining potatoes on top of the dish and cook on low for a further hour.
12. Pre-heat your oven on it’s highest setting.
13. Melt some butter and use it to brush the potatoes.
14. Transfer the dish to the oven and cook for 30 minutes or until the potatoes are golden.

Serve with beans.