About this recipe:This is my grandmother's recipe for slow cooker lamb hot pot. It takes a little time to cook, but it is so worth it when you take your first bite! The potatoes won't become golden brown quite like they do in the oven, but you can always pop under the grill for a few minutes to get them crispier.
750g boneless leg of lamb, diced
50g plain flour
2 onions, sliced
2 sticks celery , sliced
1 carrot, cubed
100g swede, cubed
30ml dry sherry
1/2 teaspoon prepared English mustard
1 large pinch ground nutmeg
3 bay leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
400ml beef stock
3 cloves garlic, minced
salt and pepper, to taste
450g potatoes, peeled and sliced
2 tablespoons butter
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Preheat the slow cooker to High setting.
Coat the lamb with flour then combine all of the ingredients (except the potato slices and butter) in the slow cooker. Season with salt and pepper.
Cover with potato slices then dot with butter and season.
Cover the slow cooker and cook on High for 3 to 4 hours. The lamb and potatoes should be tender. Serve hot.