Lamb and Vegetable Hotpot Lamb and Vegetable Hotpot


150g lean cooked lamb, cut into cubes
75g sliced leeks
125 cauliflower, broken into florets
50g mushrooms, sliced
12 black olives, pitted and chopped
200g carrots, sliced
1 onion, sliced
2 tomatoes, sliced
150ml Vegetable stock
Salt and freshly ground black pepper

  1. Remove any fat from the meat. Arrange the meat and vegetables, except the tomatoes, in layers in a casserole. Sprinkle with salt and pepper to taste, then arrange tomato slices over the top.
  2. Pour in the vegetable stock and cover
  3. Cook in the centre of a preheated oven at 180ÂșC for 45 minutes
  4. Lightly steam the french green beans
  5. Serve hot on a bed of lightly steamed french green beans or mash potatoes (optional)

Preparation time: 20 minutes

Cooking time: 45 minutes

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