This lamb hotpot has a fine herby flavour and is quickly made on top of the stove with tender canned cannellini beans and tomatoes, and served with glorious onion and garlic-flavoured mashed potatoes.
ingredients
serves: 4
1 1/2 pound floury potatoes
Salt and black pepper
2 tablespoons olive oil
2 medium onions
2 cloves garlic
8 lamb chops, about 3 1/2 ounce each
4 sprigs fresh rosemary
1/2 pound plum or medium tomatoes
7/8 cup lamb or chicken stock
14 ounce canned cannellini beans
Celery salt
3 - 4 tablespoons milk
method
1. Put a large pan of water on to boil. Peel and dice the potatoes and add them to the boiling water with some salt. Reduce the heat, cover the pan and cook gently for 15 - 20 minutes, or until tender.
2. Meanwhile, heat the oil in a large skillet or flameproof casserole. Halve, peel and slice the onions and add them to the pan. Peel the garlic and crush it in. Fry over a fairly high heat until the onion has softened and is well browned, then transfer to a plate and set aside.
3. Add the chops to the pan and fry them over a moderately high heat for 2 - 3 minutes on each side, or until lightly browned.
4. While the chops are cooking, rinse the rosemary and strip the leaves from the stems. Rinse and roughly chop the tomatoes.
5. Return half the onions and garlic that you set aside to the lamb in the pan. Add the chopped tomatoes, stock and rosemary then increase the heat to high.
6. Drain the cannellini beans and add them to the pan with celery salt and black pepper to taste. Bring to the boil then simmer, uncovered, for 8 - 10 minutes.
7. Meanwhile, drain the potatoes, mash them with the milk, then stir in the remaining fried onion and garlic. Add a few extra chopped rosemary leaves to the potatoes if you like. Season to taste and serve with the lamb.
