Easy Lamb Hotpot
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4 people
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Calories
310 kcal
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Course
Main Course
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Cuisine
British
Easy Lamb Hotpot
Description
This recipe begins by gently cooking diced onion and carrots with oil in a wide, ovenproof pot until soft but not browned. The lamb is then added and browned briefly to develop flavor. Lamb stock, salt, and pepper are added before bringing the mixture to a boil. The heat is then turned off, and thinly sliced potatoes are arranged over the top with a sprinkling of salt and pepper.
The pot is covered and placed in a preheated oven to slowly cook for one hour, allowing the lamb to become tender and the flavors to meld. Afterward, the oven temperature is increased and the dish is uncovered for 30 minutes to brown the potato topping and complete cooking. The final dish presents tender chunks of lamb in a rich broth-like base beneath a crispy, golden potato layer.
Serve the hotpot as is or with additional vegetables. The recipe notes that using a cast iron or similar ovenproof pot is recommended but the initial steps can be done on the stovetop before transferring to an ovenproof dish if necessary. The hotpot also freezes well for future meals.
Ingredients
- 1 onion diced, large
- 2 carrot cut into bitesize pieces, large
- 600 g lamb leg or shoulder both work well, diced
- 500 ml lamb stock from a cube is fine
- 3 potato roughly 500g / 1lb), cut into 3mm (⅛inch) slices, large
- oil plus a little
- salt
- black pepper
- vegetable optional, to serve
Instructions
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
- Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
- Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
- After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
- Serve just as it is or with extra vegetables.
Notes
- If you don’t have an ovenproof pot, cook the initial step on stovetop then transfer to an ovenproof dish for baking.
- This hotpot is suitable for freezing for convenient storage and reheating.
- Nutrition information is approximate and intended as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 306mg | 13% |
| Potassium | 1080mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 18.1mg | 20% |
| Calcium | 67mg | 7% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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