Individual lamb hotpots

    1 hour 50 min

    Supper for two, sorted! These two individual lamb hotpots are great for a romantic night in and best served with some seasonal vegetables on the side and a nice glass of red.

    3 people made this

    Serves: 2 

    • 2 to 3 tablespoons olive oil
    • 1 large onion, sliced
    • 1/4 savoy cabbage, finely sliced
    • 1/2 carrot, finely diced
    • 250g leftover cooked lamb, diced
    • 1 clove garlic, crushed
    • salt and pepper, to taste
    • 1 tablespoon chopped fresh rosemary
    • 240ml hot lamb stock
    • 1 large potato, peeled and sliced
    • chopped fresh parsley, to taste

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 170 C / Gas 3.
    2. In a frying pan, warm the oil and add the onion. Cook for a few minutes until soft then add the cabbage and carrot. Cook for 5 to 8 minutes over medium heat.
    3. Add the lamb and garlic. Mix well and cook gently for another 5 minutes. Add the seasoning, rosemary and stock. Bring to the boil for 5 minutes. Transfer the mixture to two 500ml capacity ovenproof dishes. Arrange the potato slices on top. Cover each pot with foil and place onto a baking tray.
    4. Bake in the preheated oven for approximately 1 hour. Check halfway through to ensure that the hotpots aren't drying out, if needed add a tablespoon more of the lamb stock to each.
    5. After an hour, remove the foil and cook for a further 30 minutes to brown the top or until the potatoes are tender. Remove from the oven and sprinkle with chopped fresh parsley.
    6. Allow to rest for 5 to 10 minutes before serving.

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