Spring into spring with this lamb hotpot! Flavourful and tender spring lamb is cooked lovingly with vegetables then crowned with golden crispy potatoes. A stunning meal for a seasonal lifestyle.
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2 tablespoons olive oil
1 onion, chopped
2 sticks celery, sliced
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
2 large carrots, chopped
1kg diced spring lamb
1 tablespoon tomato puree
750ml lamb stock
1 teaspoon Worcestershire sauce
salt and pepper, to taste
4 large potatoes, sliced thinly
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat the oven to 170 C / Gas 3.
In a frying pan over a medium heat, warm the oil then add the onion, celery, rosemary, garlic and carrot and cook and stir for 5 to 7 minutes until the onion softens. Transfer the vegetables to an ovenproof casserole dish.
In the same frying pan, brown the meat over a high heat then transfer to the casserole dish. Add the tomato purée to the frying pan with a little stock then stir to mix; pour into the casserole dish with the remainder of the stock. Add the Worcestershire sauce and season well. Stir the ingredients in the casserole dish then arrange the sliced potatoes on top in a pleasing pattern.
Bake covered in the preheated oven for 90 minutes, or until the lamb is tender. Remove the tin foil for the last 15 minutes of cooking to allow the potatoes to brown. Remove from the oven and serve.