Lamb hotpot


  • 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

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