Leftover Lamb Hotpot

Leftover lamb hotpot recipe
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 452
Energy (KJ) 1889
Fat 24.6g 35%
Saturated Fat 9.6g 48%
Total Sugars 8g 8%
Salt 0.8g 13%

Method

Indulge in this flavoursome and comforting lamb hotpot recipe.  This is an easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock. 

 

  1. Preheat the oven to 200°C, 180°C, Gas Mark 5.
  2. Bring a medium sized pan of water to the boil, add the potatoes and cook for 5 minutes, drain and leave to cool.
  3. In a large pan add 1 tablespoon of the oil and cook the onion, carrot and leek until they start to colour over a medium heat.
  4. Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
  5. Heat the remaining oil in a large frying pan and cook the potatoes until golden.
  6. Spoon the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
  7. Serve with pickled red cabbage or any vegetable of your choice.

Ingredients

400g baby or salad potatoes, such as Charlotte, sliced into 3
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 carrots, peeled and thinly sliced
1 leek, thinly sliced
400g leftover cooked roast lamb, cut into chunks
1 teaspoon plain flour
1 tablespoon Worcestershire sauce
400ml hot lamb stock
2 fresh rosemary sprigs

400g baby or salad potatoes, such as Charlotte, sliced into 3
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 carrots, peeled and thinly sliced
1 leek, thinly sliced
400g leftover cooked roast lamb, cut into chunks
1 teaspoon plain flour
1 tablespoon Worcestershire sauce
400ml hot lamb stock
2 fresh rosemary sprigs

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