Search
The Caterer

Baked lamb hotpot topped with clapshot and black pudding – by Tony Budde

11 September 2006
Baked lamb hotpot topped with clapshot and black pudding – by Tony Budde

Ingredients

(serves twelve)

1.5kg shoulder of lamb, diced
100g sugar
Salt and pepper
700g black pudding, sliced
1kg turnip, cooked
Chives, chopped
1.5kg potatoes, cooked
1 litre lamb stock
Rosemary
150g butter
300ml vegetable oil
750g small onion, diced

To garnish Glazed onions
Carrots
Deep-fried leek

Method
Brown the lamb in the oil and butter, then mix in the sugar and season well. Remove the lamb and deglaze the pan with the lamb stock and rosemary. Put the lamb into two rings on a baking sheet or in two small oven-proof dishes and pour over a little of the lamb stock.

Put the black pudding on top. Cream together the turnip, chives and spread on top of the black pudding. Wrap in tinfoil and bake in a low oven for two hours. Reduce the remaining stock.

To serve, top with the glazed onions, pour around the jus and garnish with carrots and a piece of deep-fried leek.

Tony Budde

Photo © Alan Donaldson

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!