Awards 2017
Awards 2017
Leftover Lamb Hot Pot Recipe

Leftover Lamb Hot Pot

hotpot

This recipe is perfect for using up your Sunday roast leftovers, the hot pot is rich and delicious – a classic comfort dish.

    Ingredients
  • 400g baby/salad potatoes (such as Charlotte), sliced into 3
  • 2 tbsps rapeseed oil
  • 1 onion, roughly chopped
  • 2 carrots, sliced thinly
  • 1 leek, thinly sliced
  • 400g leftover roast lamb, cut into chunks
  • 1 tsp plain flour
  • 1 tbsp Worcestershire sauce
  • 400ml lamb stock
  • 2 rosemary sprigs
    Method
  • Preheat your oven to 200°C/Fan180°C/Gas 5.
  • Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for five minutes, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.
  • 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.
  • Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
  • Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes. This is perfect with pickled red cabbage or any vegetable of your choice.