Lamb and Whisky Hotpot
Source of Recipe
Paul Hollywood
List of Ingredients
1 tbsp olive oil
4 large chump lamb chops
2 medium onions, quartered
50ml whisky
1 celery stalk, sliced into chunks
2 parsnips, chopped into chunks
2 carrots, chopped into chunks
225g green lentils
50ml red wine
300ml lamb stock (home-made or shop-bought)
10ml cornflour, mixed with a tablespoon of water
2 bay leaves
2 sprigs of fresh rosemary
salt and freshly ground pepper
1 pain de compagne loaf
1 tbsp melted butter
Recipe
. Preheat the oven to 200_C/Gas 6.
2. Heat the olive oil in a large frying pan. Add in the lamb chops and the onions and fry briskly for 2-5 minutes.
3. Gently heat the whisky, add to the lamb and set the whisky alight.
4. Once the whisky flames have died down remove the browned lamb chops and transfer to a casserole dish. Add in the celery, parsnips, carrots and lentils.
5. Add the red wine to the onions in the frying pan. Cook briskly for 2 minutes, until reduced. Add in the lamb stock, bring to the boil and boil for 5 minutes.
6. Reduce the heat and stir in the cornflour mixture. Cook gently, stirring now and then, until thickened.
7. Pour the onion sauce over lamb in the casserole dish. Add in the bay leaves and rosemary. Season with salt and freshly ground pepper.
8. Cover the casserole and bake for 1 hour. Ten minutes before the casserole is ready, slice a shallow slice off the top of the pain de compagne andhollow out the loaf. Brush with the melted butter and bake in the same oven for 10 minutes.
9. To serve, spoon the lamb hotpot into the hollowed-out pain de compagne.
Serves 4.
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