Hotch Potch Recipe Scottish Lamb Stew

Scottish hotch potch a spring lamb soup or stew served with buttered bread.

Hotch Potch Recipe Scottish Lamb Stew

This hotch potch recipe is my take on a Scottish "spring" soup or stew. A broth is made by simmering lamb neck chops, which are then strained, and then cabbage, lettuce, carrots, broad beans and fresh mint are added to make a hearty but light and delicious meal.

Course Main Course, Soup

Cuisine Scottish

Keyword hairst bree, hotch potch, hotchpotch soup, scottish lamb stew

Prep Time 10

Cook Time 1 50

Total Time 2

Servings Servings

Calories 677kcal

Author Brian Jones

Ingredients

6 Bone-in Lamb Neck Chops 650-700g total
1-1½ Litres Water 4-6 Cups
1 Bay Leaf
1 teaspoon Salt Plus Extra to Taste
1 Medium Onion 150g
1 Medium Carrot 150g
150 g Sweetheart or Hispi Cabbage 2 Cups
1 Little Gem Lettuce
150 g Broad Beans 1 Cup
20 g Fresh Mint ⅓ Cup - ½ Cup

Instructions

Add the lamb neck chops to the bottom of a 24cm (10") saucepan and pour over enough water to cover them by just over 1 cm (½").
Cut the onion in half, peel it and toss it into the pan along with the salt and the bay leaf.
Turn the heat to medium and bring the pot to a simmer, then reduce the heat and cook for an hour, skimming off any foam/scum that forms every 15 minutes or so.
It is important that the water does not boil during this cooking process.
Cut the carrot into rounds 2-3mm (⅛") rounds.
Remove the central stalk from the cabbage and finely shred it.
Trim the bottom of the little gem lettuce, cut it in half, and finely shred it.
Peel the leathery skins from the broad beans.
Roughly chop the fresh mint.
Strain the cooking broth from the lamb into a bowl, wipe out the pan, then return the stock to the pan, setting aside the lamb to cool a little and discard the onion and bay leaf.
Bring the stock to a boil and reduce it in volume by around 25%.
Taste the broth and add a little more salt if required, then throw in the shredded cabbage and carrots, and simmer for 15-20 minutes.
When the meat has cooled enough to handle, strip it from the bones and discard any fat and gristle. You will only end up with around 150-200g of meat, don't worry, this recipe is all about getting the flavour from the bones.
Throw in the shredded baby gem lettuce, fresh mint, broad beans and the lamb, then cook for a final 3-5 minutes.

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