Lamb and Barley Hotpot with spiced cabbage and beetroot

Essential  Cuisine

Essential Cuisine

Standard Supplier 6th November 2012

Lamb and Barley Hotpot with spiced cabbage and beetroot

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb and Barley Hotpot with spiced cabbage and beetroot recipe below as tried and tested by our professional chefs. Serves 4

Ingredients

  • 450g British lamb or mutton neck fillet, cut into 3cm pieces
  • 8 British lamb cutlets, trimmed
  • 1 tablespoon rapeseed oil
  • 2 tablespoons flour
  • 2 large onions, thinly sliced
  • 30g butter
  • 100g pearl barley
  • 900ml Essential Cuisine Lamb Stock
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 500g King Edward or Maris Piper potatoes, peeled and cut into 5mm thick sliced
  • 20g melted butter for brushing
  • For the mint breadcrumbs
  • 60g fine breadcrumbs
  • 2 teaspoons fresh mint, finely chopped
  • 2 tablespoons vegetable oil
  • For the spiced cabbage and beetroot
  • 250ml red wine vinegar
  • 250ml cider vinegar
  • 250g sugar
  • 1 star anise
  • 1 tablespoon mustard seeds
  • 5 whole cloves
  • 30g butter
  • 400g red cabbage finely shredded
  • 3 medium beetroot, boiled, peeled and cubed

Method

Season the lamb with sea salt and freshly ground black pepper and dust with some of the flour. Add the oil to a large pan and brown the lamb in batches, keeping the neck fillet pieces separate from the cutlets. Remove from the pan.
Melt the butter in the pan and sweat the onions until translucent. Add the pearl barley and mix well to cover the grains in butter. Season and sprinkle with a little flour and stir well.
Pour in the Essential Cuisine Lamb Stock and Worcestershire sauce and add the thyme. Bring to the boil and remove from the heat. Season with salt and pepper if needed.
Mix the onion and barley mixture with the nect fillet pieces and divide between 4 individual hotpot dishes. Arrange 2 cutlets vertically in the centre of each hotpot, with the bones upright.
Arrange the potato slices in an overlapping pattern on top of the meat, so that the bones protrude from the potatoes. Brush the potatoes with the melted butter, then season with salt and pepper. Cover with aluminium foil and place in the oven for 1 hr 30 mins at 140'c.
Mix the breadcrumbs, mint and vegetable oil together. Remove the foil from the hotpots and turn the oven up to 200'c.
Sprinkle the breadcrumbs evenly over the potatoes and cook for a further 20-30 minutes until the potatoes and breadcrumbs are golden brown and crisp.
To make the spiced cabbage and beetroot, put the two vinegars into a pan along with the sugar and spices. Bring to the boil and reduce by half, then pass through a fine sieve.
Melt the butter in a large pan and add the cabbage. Sweat over a low heat until soft, then add the beetroot and mix in the vinegar reduction. Warm through before serving alongside the hotpots.

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