Leftover Lamb Hot Pot Recipes

LEFTOVER LAMB HOT POT

Steps:

• Preheat your oven to 200°C/Fan180°C/Gas 5.
• To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, 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 cooked lamb and continue cooking for 2-3 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 cooked lamb into a medium sized ovenproof dish, top with a layer of potato, place in the oven and cook for 10-15 minutes. This is perfect with pickled red cabbage or any vegetable of your choice. You can also serve it with crusty bread to mop up the delicious sauce.
• Cook's Tip: If you had a lamb leg for your Sunday roast, you'll also have some lamb bones, which you can boil to make a delicious stock (use it to make everything from lamb pilau to harira, a Middle Eastern soup, or even this leftover meat recipe again).

LEFTOVER LAMB HOTPOT

Steps:

• I diced a couple of celery sticks , a carrot and a large onion sweated them off in about 40g of butter
• After about 5 minutes I added 2 bay leaves
• roughly 500g of lamb cut into chunks some salt and pepper and 500ml of lamb stock( made from the bone ) along with a good squirt of tomato purée
• I left it simmering for an hour
• Peel and slice 500g of potatoes and part boil them
• drain well
• Take the pan off of the stove and add in a few picked thyme leaves and a good spoonful of mint sauce
• Put the contents into an oven proof dish and layer meat potatoes then more meat and potatoes on the top , dot with butter
• Put into a preheated oven 180C for an hour or until potatoes are browned
• Serve with some nice thick gravy ,veg of your choice and mint sauce