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A main course finalist for Great British Menu series 4 ...
For the hot pot:
Season the lamb and the lamb chops with salt, sugar and a good pinch of pepper. Dust with the flour and put the lamb into the base of the hot pot dish and place the 4 chops evenly around the edge of the dish.
Sweat off the onions in 15g of butter with half a teaspoon of salt for 2-3mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hot pot dish.
Slice the potatoes horizontally [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, and mix well.
Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roasted loin of lamb, when ready to serve).
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer.
Place the hotpot, covered in a pre-heated convection oven for 2 hours minutes on 140 C. Then brush the potatoes with butter and cook for 30 minutes uncovered at 160 C, until the potatoes are golden.
Seal the loin of lamb until golden in colour. Then roast the loin for 12-15 minutes over the top of the hot pot on a small trivet (in the last ½ hour of the hot pot cooking time). Then remove the loin and allow it to set for 5 minutes on a cooling rack.
Remove from the oven and brush the golden potatoes with a small amount of melted butter.
Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot.
For the pickled red cabbage:
Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Cover the sliced red cabbage leaves with the salt and leave in a colander for 2-3 hours. Drain and wash all the salt away thoroughly – pat dry.
Place all the vinegars, wine and sugar in a suitable pan and reduce by half.
Place all the dry ingredients in a pestle and mortar and coarsely pound.
When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage.
Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage.
When the hot pot is ready to serve, spoon some of the pickled cabbage into a small bowl and serve alongside the hotpot.
For the tangled garden carrots and leeks:
Carefully wash the carrots and clean thoroughly
Cook the carrots and leeks until tender in boiling mineral water, refresh in cold water and reserve.
In a pan caramelise the sugar and add the butter, melt & deglaze the caramelised sugar.
Add the carrots and leeks to the sugar & butter, covering them with the mixture. Serve in a small bowl alongside the hotpot and pickled red cabbage.
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