LAMB HOTPOT
Rich, slow-braised lamb neck layered with tender veg, finished with crisp, golden potatoes brushed in GOOD PHATS Ghee.
PHATS USED: Organic British Grass-Fed Beef Tallow & Organic British Grass-Fed Ghee
SERVES: 4–6
PREP TIME: 25 mins
COOK TIME: 2½–3 hrs
INGREDIENTS
FOR THE LAMB BASE
1kg diced lamb neck
2 tbsp GOOD PHATS Beef Tallow
Knob of butter (optional)
2 onions, diced
4 sticks celery, diced
2 carrots, diced
2 garlic cloves, minced
2 pinches chopped thyme
3 bay leaves
1 tbsp tomato purée
2 tsp Worcestershire sauce
250ml red wine
500ml lamb stock
500ml beef stock (or 300ml beef stock + 200ml chicken stock)
2 slices black pudding
1 tsp glucomannan powder
FOR THE POTATO TOPPING
1.5kg potatoes
2 tbsp GOOD PHATS Ghee, melted
Sea salt & cracked black pepper
METHOD
1) Sear the Lamb
Heat 1 tbsp GOOD PHATS Beef Tallow in a heavy-based pan over medium-high heat.
Sear the lamb neck in batches until deeply browned and properly charred on all sides.
Reduce the heat slightly, add 1 diced onion and cook until softened and starting to caramelise. Stir in a pinch of thyme and 2 bay leaves.
Pour in the red wine and reduce slightly, then add the lamb stock and beef stock.
Cover with a lid and cook in the oven at 150°C for 90–120 minutes, until the lamb is tender.
2) Build the Vegetable Base
In a separate ovenproof pan (this will be your final hotpot dish), heat the remaining 1 tbsp GOOD PHATS Beef Tallow and add the optional knob of butter.
Gently sauté the remaining diced onion and celery until softened. Add garlic, the remaining thyme and bay leaf, then stir through.
Add the tomato purée and cook for 1–2 minutes to take the edge off.
3) Combine & Thicken
When the lamb is ready, strain it through a sieve, reserving the cooking liquid. Reduce the liquid slightly in a saucepan to concentrate the flavour.
Add the lamb to the vegetable base along with diced carrots, the reduced cooking liquid and Worcestershire sauce. Simmer until the carrots are softened.
To thicken, mix the glucomannan powder with a little water to form a slurry (only do this right before using it thickens fast). Stir into the lamb mixture and cook briefly until glossy and thickened.
Adjust seasoning, crumble over the black pudding, and set aside while you prep the potatoes.
4) Prepare the Potatoes
Peel the potatoes and slice thinly, keeping them in cold water until ready to use. (A mandolin helps here even slices = even crisp.)
Drain thoroughly and pat completely dry.
Toss with melted GOOD PHATS Ghee and season with sea salt and cracked black pepper.
5) Layer & Bake
Arrange the sliced potatoes in overlapping circles over the lamb mixture.
Bake at 190°C for 35–45 minutes, until golden and crisp on top and bubbling underneath.
CHEF’S TIP
For an ultra-crisp finish, brush the top layer with a little extra melted GOOD PHATS Ghee during the last 10 minutes. Rest for 10–15 minutes before serving it lets the filling settle and thicken properly.
