This recipe is handed down to me. I love this recipe because it is easy. I make it in a slow cooker.
Coat the lamb with flour. Layer the lamb and the vegetables (except the potato slices) in a slow cooker. Season with salt and pepper. Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
Cover with potato slices then pour in the stock. Spread with garlic butter and ground pepper.
Cover and cook on High for 3 to 4 hours.
Serve with pickle red cabbage. Delicious.
I like to make this hotpot in a slow cooker. Cooking it in a casserole in an oven can taste as good.
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