If you are looking for something to make on St. Patrick’s Day that is not corned beef, try this Lamb, Black Pudding And Mustard Hotpot. It combines traditional Irish ingredients in a warming dish full of rich flavor. The black pudding makes it extra special.
2 Tbs vegetable oil
2 large onions, thinly sliced
350g black pudding, thickly sliced
8 lamb chops
900g potatoes, peeled and very thinly sliced
3 carrots, thinly sliced
2 Tbs grainy mustard
1/4 cup parsley, finely chopped
6 sprigs of thyme, leaves only
700ml hot lamb or beef stock (or a mixture of stock and water)
1 Tbs butter, melted
1. Heat oven to 180℃/350℉.
2. Heat half the oil in a frying pan and cook the onions for 5 minutes until soft and starting to turn golden. Remove and set aside.
3. Pour the remaining oil into the pan and fry the black pudding for about 1 minute on each side. Remove, drain on paper towels and set aside.
4. Cook the lamb chops in the pan over high heat until browned, but not cooked through. Drain off the fat and set the chops aside.
5. Layer the ingredients in a deep ovenproof casserole, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Repeat layers, season with salt and pepper and sprinkle the herbs throughout. You should have two layers of lamb chops and finish with overlapping potato slices.
6. Pour the hot stock over the ingredients in the casserole, then brush the top with the melted butter.
7. Cover and bake for 2 hours, until everything is tender, removing the lid for the last half hour to crisp up the potatoes.
Recipe from BBC Good Food Magazine
This is quiet and quite lovely.
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