Lamb and root vegetables make the best layered hotpot and this recipe is so simple to make.
Ingredients:
Serves Four
1 tbsp. olive oil
1 large red onion, thinly sliced
2 garlic cloves, chopped
4 lamb leg steaks, bone in, or loin chops
4 fresh thyme sprigs, plus extra to garnish
2 tsp corn-flour
100ml red wine
2 tbsp. cranberry jelly or sauce
1 (about 650g) swede/rutabaga, halved and very thinly sliced
200ml fresh lamb stock, hot
1 tsp butter
Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
2. Top the onion mixture with the lamb and thyme, and season again. Dissolve the corn-flour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
3. Arrange the slices of swede/rutabaga on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede/rutabaga has coloured on top. Serve garnished with extra thyme, if you like.
1 tbsp. olive oil
1 large red onion, thinly sliced
2 garlic cloves, chopped
4 lamb leg steaks, bone in, or loin chops
4 fresh thyme sprigs, plus extra to garnish
2 tsp corn-flour
100ml red wine
2 tbsp. cranberry jelly or sauce
1 (about 650g) swede/rutabaga, halved and very thinly sliced
200ml fresh lamb stock, hot
1 tsp butter
Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
2. Top the onion mixture with the lamb and thyme, and season again. Dissolve the corn-flour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
3. Arrange the slices of swede/rutabaga on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede/rutabaga has coloured on top. Serve garnished with extra thyme, if you like.
Note:
This dish can be made with ready-cut cubes of lamb but choosing a chop or steak with the bone in will give extra flavour.
Nutritional Information Per Serving:
Fat 18g (6.3g saturated) Protein 33.9g Carbohydrates 16.6g (12.9g sugars)
Fat 18g (6.3g saturated) Protein 33.9g Carbohydrates 16.6g (12.9g sugars)
From an original idea here
The picture above shows what Americans know as "rutabaga". The Scottish call it "neeps" and serve it with haggis. I know it as swede, a fairly recent root vegetable, which is thought to have originated around the 17th century in Bohemia. In 1620 a Swiss botanist described the root vegetable, believed to be a hybrid of the cabbage and the turnip. By 1664 it was growing in England. It's a good source of Vitamin C, fibre, folate and potassium. It's low in calories, and you can find out more about swede here
Should you try this recipe suggestion, I hope you enjoy it.
Thanks for reading ...
All the best Jan
17 comments:
It looks delicious. I remember hating swede as a child, it was the school dinners that did it, but I discovered it again as an adult and love it now.
...I'll pass on the lamb.
That swede looks delicious.
I am sure it tastes divine!
Hello Jan, it looks absolutely delicious, and I’m wondering if it would work with pork or beef, I might give it a try. I stopped eating lamb about four years ago, not because I don’t like it, I really do, but I can’t reconcile myself to visiting the lambs in the fields around us and then eating them. Silly I know but I just can’t get past it!
I’ve heard swede called neeps but never rutabaga I really do learn something new everyday. Have a good week x
Lovely comforting recipe!
The root veggies look luscious.
Hope your day is perfect, Jan.
Sounds good Jan.. I'm going to have to make myself a cuppa and go back through the recipes I've missed while away ☺
This sounds gorgeous! Hugs, Valerie
Hagis! Aarrgghh!
I'll have to pass on the lamb too. I haven't liked lamb since I was a small kid.
Not a lamb fan but sounds and looks yummy!
A ShutterBug Explores
aka (A Creative Harbor)
I've never had rutabaga. Sounds good though.
I haven't tried a rutabaga before, it looks yummy!
didn´t know it was caleld swede :) I like it boiled and mashed :)
thank you Jan!!! Big Hugs!
A delicious recipe!
I never knew that rutabaga was swede!!! When I was a child and lived in Scotland one of my favourite meals was haggis, tatties and neeps with peas and lots of tomato ketchup!!!
Have a great week :)
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