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Lamb & Cabbage Hotpot Recipe
An easy to make winter dish, excellent served with mashed potatoes
For 4 helpings:
4 large Lamb chops – Chump or ‘double’ Barnsley are best
1 medium-sized Green Cabbage, cut in half, the removed, then coarsely shredded
1 sprig of fresh Rosemary or ½ teaspoon of dried Rosemary
A 14oz/400gr tin of Chopped Tomatoes
4 fl oz/100ml Red Wine
Salt and freshly-ground Black Pepper – to taste
Equipment needed: A heat-proof casserole, with a close-fitting lid, large enough to hold all the ingredients.
1.Put the butter, in the heat-proof casserole, over a moderate heat.
2.Brown the chops for about 2 minutes on each side - or until they seal and colour.
3.Add all the other ingredients - apart from the salt and pepper, and mix everything well together.
4.Reduce the heat to low, cover, and cook for 50 minutes, or until the meat is tender.