Lamb Hotpot
Cosy up with a Classic Lamb Hotpot! Tender lamb, buttery potatoes, and a rich, rosemary-infused gravy baked to perfection. Served with French beans for that perfect bite. Comfort food at its finest!
Ingredients
- 1kg diced lamb shoulder
- 1kg diced lamb leg
- 6 lamb kidneys, chopped
- 500ml lamb stock
- 3 large onions, peeled and sliced
- Few sprigs rosemary
- 1 tbsp Worcestershire sauce
- 1kg Maris Piper potatoes, peeled and sliced
- Salt and pepper
To serve
- 300g French beans
- 50g butter
- Salt and pepper
Method
- Fry the lamb in batches until coloured. Add the onions to the same pan and cook for 5 minutes.
- Pop the lamb back in with the kidneys, top up with stock and rosemary then cover and cook for 2 hours.
- Preheat the oven to 180°C.
- Cover the top in sliced potatoes, dot with butter and then bake for 45 minutes.
- Place the French beans in a pan with the butter and water cook for 3 to 4 minutes and serve with the hot pot.
Ingredients
- 1kg diced lamb shoulder
- 1kg diced lamb leg
- 6 lamb kidneys, chopped
- 500ml lamb stock
- 3 large onions, peeled and sliced
- Few sprigs rosemary
- 1 tbsp Worcestershire sauce
- 1kg Maris Piper potatoes, peeled and sliced
- Salt and pepper
To serve
- 300g French beans
- 50g butter
- Salt and pepper
Method
- Fry the lamb in batches until coloured. Add the onions to the same pan and cook for 5 minutes.
- Pop the lamb back in with the kidneys, top up with stock and rosemary then cover and cook for 2 hours.
- Preheat the oven to 180°C.
- Cover the top in sliced potatoes, dot with butter and then bake for 45 minutes.
- Place the French beans in a pan with the butter and water cook for 3 to 4 minutes and serve with the hot pot.
