This is
another attempt at doing lamb chops and vegetables all in one casserole dish at
the same time. Click here to see my first effort.
Ingredients:
Lamb
shoulder chops
Oil
Potato
slices, carrot rounds, pumpkin slices
Chicken
stock
Anchovies
Sliced yams
Seasonings
– salt & pepper
Pomegranate
seeds for garnish
Method:
Oil your
pot/dish and season it with salt and pepper.
Put in a
layer of potato slices and season. Next
a layer of carrots, season and finally your pumpkin.
Pour
chicken stock in so that it just covers the vegetables.
Do a layer
of the chops and sason with generously with pepper and lay the anchovies on top
of them. Don't worry it won't taste
fishy at all – just gives the lamb a deeper flavour.
Cook in a
low oven for about 2 hours. Add a layer
of sliced yams on top (they go mushy if they are overcooked)
When the
yams are tender your dish is done. I
sprinkled some pomegranate seeds on for a pop of colour.
This was a
nice dish but I think my first effort was better.
Sounds good. How many anchovies did you use?
ReplyDeleteA small jar - about one anchovy per chop. Cheers
DeleteI tried a recipe like that before and I think it was called a hot Pot. Very good.
ReplyDeleteI love lamb chops! I like the idea of the pomegranate seeds here.
ReplyDeleteYou have such interesting ingredients in this dish.
ReplyDeleteI love anything that can be made in one pot. I'm intrigued with the inclusion of anchovies in this recipe
ReplyDelete