The easy lamb hot pot recipe you have been looking for! Rich lamb and soft vegetables are at the forefront of this delicious crofters lamb hot pot.
- Serves 4-6
- Preparation time 15 mins
- Cooking time 2 hours
- 880g Diced Leg of Lamb
- Salt and pepper
- Oil
- 15g flour
- 500ml brown stock (beef or lamb)
- 1 bay leaf
- 2 sprigs thyme
- 2 sprigs rosemary
- 400g onions (thinly sliced)
- 200g carrots (thinly sliced)
- 100g leek (white part, thinly sliced)
- 2 tomatoes (remove skin and seeds and chop)
- 3 large potatoes (peeled and evenly sliced)
- 25g butter (melted)
- Chopped parsley to garnish
- Preheat the oven to 210°C/Fan 190&°C/Gas 7, lightly season the Lamb with salt and pepper.
- Heat some oil in a casserole dish and brown the Lamb, pour off any excess oil and dust with a light covering of flour.
- Place the casserole in the oven and cook, uncovered, for 10 minutes.
- Bring the stock to the boil, remove the casserole and pour the stock over it, reduce the oven temperature to 150 °C/Fan 140°C/Gas1.
- To the casserole add the bay leaf, thyme and rosemary then layer the onion, carrot, leek , tomatoes and finish with the potatoes on top.
- Brush the potatoes with melted butter and season, bring the casserole to the boil on the hob then cover with the lid and place in the oven for 1½ hours or until the potatoes are cooked.
- When cooked, remove from the oven and again brush the potatoes with butter placing the dish under a preheated grill to brown, sprinkle with the parsley to serve.
- Serve with mixed baby vegetables.
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