Classic lamb hotpot

    1 hour 45 min

    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.

    Be the first to make this!

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)