INGREDIENTS:
2 Pounds boneless lamb. Trimmed and cut into 1 1/2 Inch chunks.
(Stew meat works great)
- 2 Pounds potatoes, peeled and sliced
- 2 Cups and 3 Tablespoons chicken stock
- 8 Tablespoons butter, melted
- 4 Carrots, peeled and sliced
- 2 Medium onions, chopped
- 1 1/2 Tablespoons flour
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon fresh rosemary
- 2 Bay leaves
- Salt and pepper to taste
DIRECTIONS:
Melt 3 Tablespoons of butter in a skillet over medium heat. Add the lamb and brown for 5 minutes. Remove Lamb from skillet and set to side.
Sauté the carrots and onions in skillet for 3 minutes, add more butter if needed. Sprinkle flour over onion and carrots, stir well and cook for 2 minutes.
Add stock, Worcestershire sauce, lamb, rosemary and bay leaves, bring to boil, then remove from heat.
Transfer skillet content to a casserole dish. Arrange the sliced potatoes on top of the meat. Season with salt and pepper, and drizzle with melted butter.
Cover casserole dish and put in a 325’F preheated oven for 90 minutes. Remove cover, brush potatoes with the remaining butter. Cook under broiler till potatoes are brown.
Let stand for 5 minutes before serving.
I truly hope you’ll enjoy every bite of this heartwarming Lamb hotpot!
Stay warm and see you soon!
Albina
