Leftover Lamb Hot Pot


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

  • 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
  • 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.
Try 3 Issues for only £6!