Lamb Hotpot
This Lamb Hotpot recipe is classic comfort food. It uses lamb leg, shoulder and kidneys and is topped with Maris Piper potatoes.
Ingredients
- 25g butter
- 2 tablespoons vegetable oil
- 1kg diced lamb shoulder
- 1k diced lamb leg
- 1 tbs plain flour
- Sea salt and freshly ground black pepper
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml chicken stock
- 1 tablespoon Worcestershire sauce
- A few sprigs of rosemary (optional)
- 1kg Maris Piper potatoes, peeled and sliced
Method
Dust the lamb in flour.
Add the oil and butter in a large casserole pan over a medium heat and fry the onions until soft then add the lamb leg and shoulder in batches until browned all over. Season each batch as you cook them and set aside on a plate once cooked until all the lamb is done.
Pop the lamb back into the pan and add the kidneys. Add the flour. Pour the stock into the pan and add the Worcestershire sauce and sprigs of rosemary. Season well and stir in.
Cover the pan with a lid, bring to the boil then turn the heat down and simmer on a low heat, very gently, for 1 1/2 hours until the lamb is tender.(You can do this in the oven for the same time at 180c). To check, pull a piece apart with two forks – it should shred easily.
Uncover the pan and spread the sliced potatoes all over the top to cover. Then season and cook in the oven for 45 minutes at 180°C. Serve.
Ingredients
- 25g butter
- 2 tablespoons vegetable oil
- 1kg diced lamb shoulder
- 1k diced lamb leg
- 1 tbs plain flour
- Sea salt and freshly ground black pepper
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml chicken stock
- 1 tablespoon Worcestershire sauce
- A few sprigs of rosemary (optional)
- 1kg Maris Piper potatoes, peeled and sliced
Method
Dust the lamb in flour.
Add the oil and butter in a large casserole pan over a medium heat and fry the onions until soft then add the lamb leg and shoulder in batches until browned all over. Season each batch as you cook them and set aside on a plate once cooked until all the lamb is done.
Pop the lamb back into the pan and add the kidneys. Add the flour. Pour the stock into the pan and add the Worcestershire sauce and sprigs of rosemary. Season well and stir in.
Cover the pan with a lid, bring to the boil then turn the heat down and simmer on a low heat, very gently, for 1 1/2 hours until the lamb is tender.(You can do this in the oven for the same time at 180c). To check, pull a piece apart with two forks – it should shred easily.
Uncover the pan and spread the sliced potatoes all over the top to cover. Then season and cook in the oven for 45 minutes at 180°C. Serve.
