Oriental lamb hot pot

Total time155 mins

20 minspreparation time

135 minscooking time

This is a richly seasoned casserole of lamb and vegetables has an oriental twist of Kikkoman Teriyaki. The perfect winter warmer

Ingredients

4 portion(s)

onions, sliced into rings

carrots, peeled and sliced

lamb chops, trimmed of excess fat

115 g

Puy lentils

medium sized potatoes, peeled and finely sliced

450 ml

hot lamb stock

4 tbsp

Kikkoman Teriyaki Marinade

parsnip, peeled and finely sliced

25 g

butter, diced

225 g

mange tout

2 tbsp

chopped fresh parsley

Preparation

Step 1

Pre heat the oven to 150°C / 300°F / Gas 3. Layer the onions, carrots, lamb chops, lentils and one of the potatoes in a medium to large casserole dish.

Step 2

Stir together the stock and Kikkoman Teriyaki Marinade. Pour over the layered ingredients.

Step 3

Arrange the remaining sliced potatoes and parsnips over the top of the layered ingredients and cover with a lid. Bake for 1 hour 30 minutes.

Step 4

Remove the casserole from the oven and carefully baste the casserole with the cooking juices. Dot the potatoes and parsnips with the diced butter. Increase the oven temperature to 180°C/ 350°F/ Gas 4. Bake uncovered for a further 30-45 minutes.

Step 5

Steam the mange tout and place on plates. Divide the hot pot over the vegetables and garnish with parsley.

Recipe-ID: UK54

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