Nigel Slater's version of the traditional hotpot is lighter than many and a perfect pick-me-up on a cold day.
4 thick lamb neck chops
plain flour, for dredging
good glug fruity olive oil
3 onions, peeled and cut into wedges
2-3 large parsnips, peeled and cut into sixths
6 large, juicy garlic cloves, peeled, cut in half
salt and freshly ground black pepper
6-8 fresh rosemary sprigs
6-8 small potatoes, cut in half
Preheat the oven to 170C/350F/Gas 4.
Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.
Cook in the preheated oven for an hour or so, until the meat is tender.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Nigel makes amazing food out of seemingly uninspiring leftovers from his Sunday roast.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.