Ingredients – Serves 4 Adapted from Delicious Magazine
1.2kg lamb neck chops – see note above. If you’re substituting shoulder chops you won’t need as much as they are more meaty than neck chops.
1 cup plain flour
4 good sized onions, finely sliced
3 garlic cloves sliced
2 bay leaves
700g waxy potatoes (such as desiree) peeled and sliced into 1cm rounds
50g unsalted butter, melted
1 tablespoon thyme leaves
200ml chicken stick
1 cup flat leaf parsley, finely chopped
1 garlic clove, crushed in a garlic press or very finely minced
Grated zest of 1 lemon
Preheat oven to 180C. Season the lamb well with salt and paper. Place the flour in a bowl or plastic bag, add the lamb chops and toss to evenly coat. Heat 3 tablespoons of oil in a large frypan over medium-high heat. Shake excess flour off the lamb, then cook in batches for 2-3 minutes per side until golden. Remove from the pan and set aside.
Wipe the pan clean with a paper towel and place over medium heat. Add another 4 tablespoons of oil and the onions, along with a large pinch of salt, and cook, stirring for about 15 minutes or until golden brown. Add the garlic and bay leaves and cook for a further 3 minutes. Place the lamb in a flameproof casserole then top with the onion mixture. Toss the potatoes with the melted butter and thyme and season with salt and pepper. Arrange potatoes over the top of the onions in a circular pattern, overlapping slightly.
Pour the stock in and around the potatoes then cover the casserole dish with a lid or some foil. Place the dish in the oven and bake for 30 minutes. Then reduce the oven temperature to 130C and cook for a further 2½ hours or until the potatoes and meat are tender and the sauce has thickened.
Remove the lid/foil and switch the oven to the grill function. Grill on high heat for a few minutes or until the potatoes are golden. Remove the lamb from the oven and let it rest while you make the gremolata. For the gremolata, place all the ingredients in a bowl and stir to combine well. To serve, divide the hotpot among plates or bowls and sprinkle with the gremolata.