Lamb Hot Pot
Slow-cooked lamb shoulder, leg and kidneys in rich stock with onions, rosemary and Henderson’s, all baked under buttery sliced potatoes. Serve with creamy leeks on the side. Proper comfort food!
Ingredients
- 1kg diced lamb shoulder
- 1kg diced lamb leg
- 6 lamb kidneys, sinew removed and chopped
- 500ml lamb stock
- 2 large onions, peeled and diced
- A few sprigs of rosemary
- 1 tbsp Henderson’s sauce
- 1kg maris piper potatoes, peeled and sliced
- Salt and pepper
- 25g melted butter
To serve
- 4 large leeks, sliced
- 50g butter
- 100ml double cream
- Salt and pepper
Method
In an ovenproof casserole dish, fry the diced lamb shoulder and leg in batches until coloured, then set aside.
In the same dish, fry the onions for 3 minutes. Pour in the stock, then add the fried lamb, kidneys, Henderson’s and rosemary. Cover and cook for 2 hours.
Cover in potatoes, brush with melted butter and bake for 45 mins – 1 hour at 180C.
Heat the leeks in a pan with the butter and cream. Cook for 3-4 minutes and season.
Serve alongside the hot pot.
Ingredients
- 1kg diced lamb shoulder
- 1kg diced lamb leg
- 6 lamb kidneys, sinew removed and chopped
- 500ml lamb stock
- 2 large onions, peeled and diced
- A few sprigs of rosemary
- 1 tbsp Henderson’s sauce
- 1kg maris piper potatoes, peeled and sliced
- Salt and pepper
- 25g melted butter
To serve
- 4 large leeks, sliced
- 50g butter
- 100ml double cream
- Salt and pepper
Method
In an ovenproof casserole dish, fry the diced lamb shoulder and leg in batches until coloured, then set aside.
In the same dish, fry the onions for 3 minutes. Pour in the stock, then add the fried lamb, kidneys, Henderson’s and rosemary. Cover and cook for 2 hours.
Cover in potatoes, brush with melted butter and bake for 45 mins – 1 hour at 180C.
Heat the leeks in a pan with the butter and cream. Cook for 3-4 minutes and season.
Serve alongside the hot pot.
