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Thursday 27th September 2018

Lamb Hotpot with Green Salsa



For the salsa:

40g flat leaf parsley
20g mint leaves zest and juice of 1 lemon
1 garlic clove, crushed
3 anchovy fillets, chopped
120ml extra virgin olive oil
crushed sea salt and freshly ground black pepper

For the hotpot:

60g butter, cubed
2 tablespoons olive oil
1kg lamb neck fillet, cut into 2.5cm pieces
4 lamb's kidneys, trimmed and quartered 2 onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon smoked paprika
1 tablespoon plain flour
4 garlic cloves, finely chopped
3 tablespoons Worcestershire sauce
1/2 cinnamon stick
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 bay leaf
500m1 good lamb stock
1kg sweet potatoes, peeled and sliced


1. For the salsa, put the herbs, lemon zest and juice into the bowl of a food processor, blitz using the pulse action to make a very coarse paste (don't over process). Add the garlic and anchovies and blitz using the pulse action to keep the paste coarse. With the motor running gradually add the extra virgin olive oil.

2. Remove the salsa from the food processor and transfer to a small serving bowl. Check the seasoning. Cover with clingfilm and chill in the fridge until needed. Use within 24 hours.

3. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 3.5-litre lidded casserole dish with l0g of the butter.

4. Heat the olive oil in a large saucepan over a high heat and cook the lamb, in batches, to seal and brown. Remove from the pan, drain in a colander, and set aside.

5. Repeat this process with the kidneys. Add to the colander.

6. In the same pan soften the onions until golden. Add the cumin, ginger, smoked paprika, flour and garlic, sauté for a couple of minutes, stirring constantly.

7. Deglaze the pan with the Worcestershire sauce, add the cinnamon stick, thyme, rosemary and bay leaf. Cover with the stock, bring to a simmer and cook for around 8 minutes until slightly thickened.

8. Cover the base of the greased casserole dish with a layer of sliced sweet potatoes. Season, then add a layer of the browned meat and kidney and then some of the stock. Repeat this process of layers to use up all the meat and stock but reserve enough potato slices to top the hotpot later.

9. Place the lid on the casserole and cook for 1 hour then remove from the oven and carefully take the lid off. Top with a neat overlapping layer of the reserved sweet potato and add the remaining cubes of butter to the layer of potatoes. Cook for a further 40 minutes or until the potatoes are crispy arid golden on top.

10. Spoon the hotpot into 6 warm bowls and serve with the salsa.