Lamb Hot Pot

Recipe Created By Daniel Clifford
Cooks Matches June 202630234

Ingredients

Serves: 4

Prep time: 30 minutes

Cooking time: 1 hour 30 minutes

 

  • 500g lamb shoulder, diced
  • 2 large onions, diced
  • 150g plain flour, seasoned with salt & pepper
  • 600ml brown lamb stock
  • 2 bay leaves
  • 2 sprigs thyme
  • 5ml Worcestershire sauce
  • 400g Maris Piper potatoes, peeled and sliced
  • 120g carrots, peeled and cut into large chunks
  • 120g swede, peeled and cut into large chunks
  • 100g butter, melted (plus 50g for cooking vegetables)
  • 3 tbsp vegetable oil

Method

  1. Place a large frying pan over a medium-high heat.
  2. Toss the diced lamb in seasoned flour until evenly coated.
  3. Add 2 tablespoons of vegetable oil to the hot pan. Increase heat and brown the lamb in batches until well coloured.
  4. Remove the lamb and drain in a colander.
  5. In the same pan, add the carrots and swede with 50g butter. Cook gently for 5 minutes, then remove and add to the colander with the lamb.
  6. Heat a casserole dish over medium heat. Add a splash of vegetable oil, then add the onions and cook for 2 minutes until lightly caramelised.
  7. Add the bay leaves, thyme, lamb stock, and Worcestershire sauce. Bring to the boil.
  8. Return the lamb, carrots, and swede to the casserole. Cover with a lid and cook in a preheated oven at 170°C for 45 minutes.
  9. Remove from the oven and arrange the sliced potatoes on top in an overlapping circular layer.
  10. Brush the potatoes with melted butter and season with salt and chopped thyme.
  11. Return to the oven, uncovered, and cook for a further 45 minutes until the potatoes are golden and crisp.

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