Classic lamb hotpot

Classic lamb hotpot


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About this recipe: Just as a classic lamb hot pot should be! Succulent lamb is lovingly cooked in a thick gravy with vegetables and topped with sliced potatoes browned to perfection.


Serves: 4 

  • 650g diced lamb shoulder
  • 3 tablespoons plain flour
  • salt and pepper, to taste
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 onions, chopped
  • 6 carrots, chopped
  • 500ml lamb stock
  • chopped fresh rosemary, to taste
  • chopped fresh thyme, to taste
  • 6 parsnips, chopped
  • 500g potatoes, sliced

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Preheat the oven to 170 C / Gas 3.
  2. Dust the lamb in the flour and season well. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 2 minutes then add the lamb and stir to brown on all sides.
  3. Remove the lamb and transfer to a lidded ovenproof casserole dish. In the same frying pan, add the onions and carrots and cook and stir for 3 to 4 minutes. Transfer to the casserole dish and add all of the other ingredients, except the potatoes, and give a good stir. Lay the sliced potatoes on top of the lamb mixture and season again. Cover.
  4. Bake in the preheated oven for 1 hour then remove the lid and bake for a further 30 to 40 minutes to allow the potatoes to become golden brown. The lamb should be tender and the filling piping hot. Remove from the oven and serve.

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