Slow Cooking Hot-Pot

(Serves 4)

Ingredients:

         4 lamb neck chops
         2 large onion (sliced)
         1 garlic clove (crushed)
         3 large potatoes (thick sliced)
         ½ small turnip (diced)
         1 oz (28g) pearl barley
         2 carrots (chopped)
         1 table spoon puree
         1 table spoon brown sauce
         ¾ pint (0.35 ltr) lamb stock
         Salt & crushed black pepper

Preparation:

Place half the onion, garlic, and turnip (swede) ingredients (excluding the sliced potatoes) into the Slow Cooker, then lay the lamb on top.

Cover with the rest of the ingredients, add most of the stock, then layer around with the sliced potatoes.

Cover with the rest of the stock. Season well with salt & plenty crushed black pepper.

Cook on a ‘low’ setting for approx. 5 hours.

 

Excellent dish served inside a large Yorkshire pudding!

 

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