Recipe for Layered Lamb Hotpot 
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Yield:
1
Ingredients:
Amount Ingredient
4 x lamb shoulder or 8 neck chops
1 tbl olive oil
1 med onion, sliced
4 x cloves garlic, peeled, cut in half
2 stalk celery, sliced
4 x lambs kidneys, trimmed, cut in half
1 x 400 gram can diced tomatoes
1 tbl seeded mustard
1 tbl brown sugar
1 tbl Worcestershire sauce
2 tbl dry sherry
2 x bay leaves
salt and pepper
500 gm potatoes, peeled
Instructions:
Instructions: 1. Trim fat from chops and set aside. Heat olive oil in large pan and saute onion, garlic and celery until onion is transparent. Spoon evenly into a casserole dish.

2. Add more oil if necessary and seal the chops and kidneys quickly and place over the vegetables. Add tomatoes to the pan with mustard, brown sugar, Worcestershire sauce, sherry, bay leaves and seasoning. Bring to the boil and simmer for 2 minutes, then pour over the chops and kidneys.

3. Pre-heat oven to 160deg.C. Cut potatoes into very thin slices (about 3mm thick) and arrange over hotpot. Brush with butter. Bake, covered, for 2 hours, removing cover for last half hour. Serve topped with gremolata.

Gremolata: Combine 2 cloves garlic, very finely chopped, finely grated zest of 1 lemon and 1/2 cup finely chopped parsley.

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