Minted lamb & rosemary hot pot recipe

Boiling time on stove:  15 minutes
Cooking time in the DreamPot:  3 hours minimum
Cook in the:
✓ 3 litre* DreamPot
✓ 5 litre DreamPot
✓ 6 litre DreamPot

Serve over a bed of fluffy mashed potatoes.

Ingredients:

500 gms of lean diced lamb (leg)
3 dessertspoons flour
1 tablespoon Gourmet Garden ™ rosemary paste
3 tablespoons mint jelly

Method:

  1. Open up a large oven bag and sit in the large inner pot.
  2. Place the lamb into the oven bag with the flour.  Remove the oven bag and shake, toss and turn to coat the lamb pieces with the flour.
  3. Add rosemary and mint jelly.
  4. With your hands squeeze the air out of the bag and tie into a tight knot close to the meat.  Also tie around the knot with the strip off the top of the oven bag.  Place into the large inner pot.
  5. Carefully pour hot water into the inner pot (not directly over the bag) until the water covers the bag to come approximately 3 cm from the top of the pot.
  6. Bring to the boil, covered with the stainless steel lid.  Once boiling, adjust the heat to maintain a gentle boil for 30 minutes.  It is important to check intermittently to ensure a gentle boil is maintained.
  7. Transfer into the DreamPot for the minimum cooking time.
  8. Prior to serving, carefully remove the oven bag and place into a serving dish.  Snip open the oven bag to remove the cooked meal.

Note:  If preparing in the 3 litre* DreamPot model, halve the ingredients.

Cooking in the great outdoors… just love it!