Leftover Lamb Hotpot Recipes

LANCASHIRE HOT POT

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.

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

EASY LAMB HOTPOT

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.

LOVELY LEFTOVERS LAMB HOTPOT

Steps:

• Preheat the oven to 200oC (fan 180oC).
• Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
• Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
• Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
• Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
• Cook in the oven for around 30 minutes until the potatoes are golden.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!