Lamb & Pea Hot Pot recipe

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  • Serves 4
  • 25 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Sue Irons
Added 70 months ago

Sprinkle chops evenly on both sides with chopped thyme.
Heat the oil in a large frying pan and gently fry for 10 minutes, or until lightly browned on each side.
Transfer chops to a large casserole dish.
Add onion, leeks, carrots and celery to the frying pan and cook for 5 minutes, until softened.
Place the peas in a bowl and pour over the hot stock. Stir well.
Spoon the peas into the casserole with vegetables and mix.
Arrange the potato slices around the top of the dish.
Brush the potatoes with melted butter and cook in a preheated oven at 190C, 375F(gas mark 5) for 1 hour 1/4 - 1 hour 1/2 until the vegetables are tender and potatoes golden.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • lamb loin chops
  • 2tbsp - freshly chopped thyme
  • 1 tbsp - vegetable oil
  • 1 medium - onion, peeled and sliced
  • 3 medium - carrots, peeled and thickly sliced
  • 2 stalks - celery, sliced
  • 450g - Frozen Mushy Peas
  • 450 ml - lamb stock, hot
  • 450g - small potatoes, peeled and thinly sliced
  • 15g - butter, melted
  • small leeks, trimmed and thickly sliced
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