Lamb, black pudding & mustard hotpot

Name: Lamb, black pudding & mustard hotpot
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps groundnut or sunflower oil (or dripping); 2 larges onions, thinly sliced; 350 grams black pudding, thickly sliced; 8 lamb chops (middle neck cutlets), excess fat trimmed; 900 grams potatoes, peeled and very thinly sliced; 3 carrots, thinly sliced; 2 Tbsps grainy mustard; 20 grams pack parsley, finely chopped; 6 sprigs thyme, leaves only; 700 milliliters 1¼ pints hot lamb or beef stock or a mixture of stock and water; 1 knob butter, melted

If you want to add more gluten free recipes to your recipe box, Lamb, black pudding & mustard hotpot might be a recipe you should try. One serving contains 937 calories, 94g of protein, and 38g of fat. This recipe serves 4. This recipe covers 60% of your daily requirements of vitamins and minerals. A mixture of potatoes, pack parsley, grainy mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Heat oven to 180C/fan 160C/ gas

Equipment you will use

Oven

Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove and set aside.

Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side.

Ingredients you will need

Black Pudding

Cooking Oil

Equipment you will use

Frying Pan

Remove, drain on kitchen paper and set aside.

Cook the chops in the pan on a high heat so you get a good colour on the outside, but theyre not cooked, then drain off the fat. Set the chops aside.

Equipment you will use

Frying Pan

Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.

Ingredients you will need

Black Pudding

Potato

Carrot

Mustard

Herbs

Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.

Ingredients you will need

Potato

Butter

Stock

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

groundnut or sunflower oil (or dripping)2larges

onions, thinly sliced 350grams

black pudding, thickly sliced 8

lamb chops (middle neck cutlets), excess fat trimmed 900grams

potatoes, peeled and very thinly sliced 3

carrots, thinly sliced 2Tbsps

grainy mustard 20grams

pack parsley, finely chopped 6sprigs

thyme, leaves only 700milliliters

1¼ pints hot lamb or beef stock or a mixture of stock and water 1knob

butter, melted

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.