LAMB AND KIDNEY HOT POT

LAMB AND KIDNEY HOT- POT

LAMB AND KIDNEY HOT- POT

1 hour 30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   24 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • - 25 g butter.
  • - ground black pepper
  • - 700 g middle neck of lamb cut into pieces
  • - 225 g onions
  • - 700 g potatoes
  • - salt
  • - 275 ml chicken or veal stock, or water plus
Instructions

Heat the oven to 160 c. gas mark

Trim the pieces of meat of any surplus fat and rinse off any loose splinters of bone (sometimes the bones splinter when the butcher chops them).

Peel away the fat surrounding the kidney. Nick the skin on the rounded side of each kidney and draw it back on each side until it is attached by the core only. Draw out as much core as possible and then cut off skin and core close ti kidney.

Cut each kidney in half horizontally.

Peel the onion and cut into thin slices.

Peel the potatoes and cut into 6 mm. thick slices.

Fill a hot-pot or deep casserole with alternate layers of potato, meat and kidney, and onions, starting with a layer of potatoes. Season lightly between each layer.

Pour on the cold stock. Top with a layer of potato, arranging the slices so that they overlap each other like roof tiles to completely cover the meat. Do the potatoes with tiny pieces of butter, and put the lid on tightly.

Cook in the centre of the oven for one and an half hour, reducing heat if necessary.

Uncover the hot-pot and cook for a further half an hour to allow the potatoes to brown.

Serve from the pot.

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