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Easy lamb hot potServes 4
Preparation Time: 20 minutes.Cooking Time: 4-5 hoursSlow Cooker Setting: Low.
2 small onions, finely chopped1 large carrot, peeled and chopped2 large cloves garlic, crushed4 x 4cm thick lamb neck chops115g / 4oz good quality black pudding, cut into 4 pieces (optional)55g / 2oz pearl barley, soaked3 level tbsp flour6 tbsp cold water3 large baking potatoes peeled and cut into ½cm thick slices1 organic lamb or chicken stock cube300ml / ½ pint boiling water 4 tbsp melted butter salt and freshly ground black pepper
1. Preheat the heating base on Low. Place half the chopped onions, carrots and garlic into the bottom of the stoneware. 2. Add the lamb neck chops, then top with the black pudding, the rest of the onions, carrots and garlic and finally the pearl barley.3. Mix the flour and cold water together to form a soft batter, then pour over the onions and carrots. Place overlapping potato slices on top.4. Dissolve the stock cube in the boiling water and pour into the centre of the potatoes. 5. Pour the melted butter over the potatoes and season well. Cover and cook on Low for 4-5 hours, or 2-3 hours on High, until the lamb is tender.Crock-Pot® Slow Cookers are available now and range in price from around £19.99 to £59.99. For further information, please call 0800 0523615.
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