FRENCH LAMB HOTPOT                     Oven 180C   serves 4-6

  • 6 X lamb forequarter chops
  • 1 X large purple onion diced
  • garlic to personal choice
  • 3/4 tin chopped tomatoes
  • 1 x coffee mug of dry red wine
  • a few shakes of soy sauce and Worcestershire sauce
  • 2 X sprigs thyme
  • 1 X sprig rosemary
  • 1 X large bay leaf
  • 4-5 basil leaves torn
  • few shakes dried Italian herbs
  • Salt and pepper to taste


  1. Cut each chop into 2, removing fat as much fat as possible.
  2. Lightly brown onion and garlic > casserole dish
  3. Lightly brown lamb. Meat slices tend to curl so using mini tongs in left hand, lift pieces up a little and with kitchen scissors in right hand make 3 or 4 slits so that meat sits flat in pan. > into casserole dish.
  4. De-glaze pan with red wine, toms and water + pepper salt + dried herbs> on top of meat in dish.

Liquid should well and truly cover the meat.  Add eater if necessary.    Poke fresh herbs down under liquid.

Lid on > into oven,  cook approx 1 hour.   Test with sharp instrument if cooked. Do usual soaking up of any fat with paper towelling.

Steam chunky carrots and add to pot just before serving.  Thicken with a little of your usual (GF use Cornflour) and serve with jacket potatoes and green beans.