Lamb and Mushroom Hot-Pot

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb. best-end lamb cutlets
  • 1 oz plain flour
  • 2 oz butter
  • 1 onion
  • 6 oz button mushrooms
  • ¾ pint stock
  • Salt and pepper
  • Pinch of rosemary
  • 1 lb potatoes


    Trim fat from the cutlets and coat them with flour. Melt the butter and fry the cutlets and sliced onion until golden. Put into a casserole with the mushrooms, stock, salt and pepper and rosemary. Peel the potatoes and cut in quarter-of-an-inch slices. Arrange the potatoes on top of the meat, cover and bake at 300°F, 150°C, gas mark 2 for one and a half hours. Take off the lid and continue baking for thirty minutes.