Lamb Hotpot
Lamb Hotpot is really simple with few ingredients. In James' version good quality meat is essential and here he uses diced lamb shoulder and lamb kidneys. Top with thinly sliced Maris Piper potatoes!
Ingredients
- 2 tablespoons vegetable oil
- 2 kg lamb shoulder, diced
- 2 tablespoons plain flour
- Sea salt and freshly ground black pepper
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml lamb stock
- 1 tablespoon Worcestershire sauce
- 4 – 6 sprigs of rosemary (optional)
- 1 kg Maris Piper potatoes, sliced
Method
Dust the lamb in flour.
Heat the oil in a large casserole pan over a medium heat and fry the lamb leg 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.
Add the onions to the same pan, season again and cook, stirring every now and then, for 5 minutes until starting to soften.
Pop the lamb back into the pan and add the kidneys. Pour the stock into the pan with the sprigs of rosemary, if using. Season well and stir.
Cover the pan with a lid, bring to the boil then turn the heat down and simmer on a low heat, very gently, for 2 hours until the lamb is tender.
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. Sprinkle over the Worcestershire sauce. Dot with butter then season and cook in the oven for 45 minutes at 180°C.
Ingredients
- 2 tablespoons vegetable oil
- 2 kg lamb shoulder, diced
- 2 tablespoons plain flour
- Sea salt and freshly ground black pepper
- 3 large onions, sliced
- 6 lamb’s kidneys, cleaned and chopped
- 500ml lamb stock
- 1 tablespoon Worcestershire sauce
- 4 – 6 sprigs of rosemary (optional)
- 1 kg Maris Piper potatoes, sliced
Method
Dust the lamb in flour.
Heat the oil in a large casserole pan over a medium heat and fry the lamb leg 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.
Add the onions to the same pan, season again and cook, stirring every now and then, for 5 minutes until starting to soften.
Pop the lamb back into the pan and add the kidneys. Pour the stock into the pan with the sprigs of rosemary, if using. Season well and stir.
Cover the pan with a lid, bring to the boil then turn the heat down and simmer on a low heat, very gently, for 2 hours until the lamb is tender.
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. Sprinkle over the Worcestershire sauce. Dot with butter then season and cook in the oven for 45 minutes at 180°C.
