Lamb and Bean Hot Pot
- Serves:
- 2
- Preparation time:
- 15
- Cooking time:
- 35 mins
Ingredients
- 2 New Zealand Lamb chump chops, trimmed
- 15ml/1 tbsp. sunflower oil
- 1 medium onion, chopped
- 100g/4oz baby mushrooms
- 1 medium leek, trimmed and chopped
- 1 medium carrot, thickly sliced
- 200g can butterbeans
- 5ml/1 tsp. caraway seeds
- 15ml/1 tbsp. plain flour
- 450ml/¾ pt lamb stock
- 15ml/1 tbsp. dry sherry (optional)
Method
1. Heat the oil in a heavy base pan, add the chops and brown quickly.
2. Remove from the pan, add the onion to the remaining fat and cook until starting to colour, then stir in the mushrooms, leek and carrot.
3. Cook for 2 more minutes then blend in the flour and, off the heat, gradually stir it the stock.
4. Bring the sauce to the boil, return the chops to the pan, reduce the heat, check for seasoning then cover the pan and simmer gently for 20 minutes.
5. Check the dish occasionally in case it starts to stick. Stir in the beans and sherry if used, check for seasoning then simmer for a further 10 minutes until heated through and the lamb is tender.
Tips and hints
- If preferred the hot pot can be cooked in the oven. It will take 45 minutes at 180°C/350°F/Gas mark 4 plus an extra 15 minutes once the beans have been added.
- Double quantity of this recipe would make an ideal meal for four people.
