Mutton Chop and Potato Hotpot

Name: Mutton Chop and Potato Hotpot
Yield: Serves 4–6
Ingredients: 4 garlic cloves, finely chopped; 4 onions, finely chopped; 1½ kg/3¼ lb waxy potatoes, e.g. Maris Peer or Estima, sliced into 5mm/¼inch rounds; 2 leeks, finely sliced; 12 mutton chops, with kidneys attached; 12 mutton chops, with kidneys attached; 4 tablespoon olive oil; 115 g/4 oz plain flour; steamed carrots or Savoy cabbage, to serve; salt and freshly ground black pepper; steamed carrots or Savoy cabbage, to serve; 1½ kg/3¼ lb waxy potatoes, e.g. Maris Peer or Estima, sliced into 5mm/¼inch rounds; 1½ kg/3¼ lb waxy potatoes, e.g. Maris Peer or Estima, sliced into 5mm/¼inch rounds; salt and freshly ground black pepper; 1.2 litres/2 pints chicken stock

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

A fantastic all-in-one dish – easy to prepare and full of flavour. Serve simply with steamed carrots or Savoy cabbage.

Ingredients

12 mutton chops, with kidneys attached
115 g/4 oz plain flour

Main course

Method

Preheat the oven to 200°C/gas mark 6.

Season the flour with salt and freshly ground black pepper. Dust the chops with a little of the seasoned flour. Heat half the oil in a large heavy-based pan over a medium-high heat and brown the chops in batches, set aside.

Add the