Easy Lamb Hotpot Recipes
EASY LAMB HOTPOT
Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
- Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Nutrition Facts : Calories 565 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 2.4 milligram of sodium
EASY LAMB HOTPOT
Adapted from an old family recipe, my easy peasy Lancashire Lamb Hotpot is made in 1 pot, only uses 5 ingredients and needs just 10 minutes hands on time!
Provided by Eb Gargano
Categories Main Course Stew
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
- Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
- Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
- After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
- Serve just as it is or with extra vegetables.
Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Protein 36 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 306 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
LEAN LAMB HOT POT
A slow-cooked classic hot pot is perfect for a hearty, family meal.
Categories Main Hairy Dieters
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-fitting lid. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.
Nutrition Facts :
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
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