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Potato lamb hot pot

Recipe from: 18 March 2014
recipes potatoes lamb hot pot roast stew

Ingredients 13
Servings 4
Time 00:10


  • 6
    lamb chump chops
  • 1
    olive oil
  • 1
    celery head - trimmed and chopped
  • 2
    leeks - trimmed and chopped
  • 1
    onion - peeled and chopped
  • 3
    cloves of garlic - peeled and chopped
  • 200
    tomato passata
  • 1
    cherry tomatoes
  • 1
  • 2
    bay leaves
  • 1
    glass white wine
  • 250
    chicken stock
  • 3
    large potatoes - parboiled and sliced


Preheat oven to 200°C.   

Season the lamb chops with salt and black pepper.

Heat oil in a large casserole heat and brown the lamb chops on both sides for about 5-7 minutes.

Transfer lamb chops to a plate while you cook the vegetables.

Place the celery, leeks, onion and garlic in the casserole dish and sauté for 5-7 minutes until softened.

Add tomato Passata, cherry tomatoes, thyme, bay leaves, white wine and chicken stock, combine mixture well and cook for 5 minutes.

Return lamb chops to casserole dish and stir well.

Place slices of potato over the mixture and sprinkle with extra thyme sprigs.

Place casserole dish in oven until tender. Approximately an hour.

Recipe reprinted with permission of Potatoes South Africa with Arnold Tanzer.

Read more on: potatoes  |  lamb  |  recipes

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