One of our favourite one-pot meals, by far, is a lamb hotpot. It is so easy to throw together and is incredibly warming and comforting. I am desperately willing for it to be brighter and warmer, but we’ve still got frost and grey skies – so an ‘almost Spring’ hotpot is called for. You could make this in a slow cooker, but the potatoes wouldn’t get crispy on top. The lamb and vegetables would be lovely and tender, though. My onions, celery and carrots were all from our veg box and this is a classic, seasonal British dish.
Spring lamb is just coming into season. I usually ask the butcher for British lamb neck fillet, but a traditional ‘hotpot’ can also be made with neck chops, stewing lamb, diced leg or shoulder or something with a bone for extra flavour. For a Lancashire Hotpot, add 3 lamb kidneys, sliced, to the pan at the same time as browning your meat. Leave out the tomato paste and add a teaspoon of Worcestershire sauce instead.
Recipe: ‘Almost Spring’ Lamb Hotpot
A warming, seasonal one-pot family meal
2 teaspoons olive oil
1 onion, chopped
1 stick celery, chopped
2 large carrots, peeled, chopped
1 kg lamb neck fillet or lamb leg steaks, chopped into small pieces
750 ml lamb stock
1 tablespoon tomato puree /paste
4 large (e. g baking) or 6 medium–sized potatoes
Salt and freshly ground black pepper
- Pre-heat oven to 160C/fan 140C/gas 3.
- Heat one tablesoon of olive oil in a frying pan over a medium heat.
- Fry the chopped onions, carrots and celery until they start to soften and take on a little bit of brown colour. Transfer them to a casserole pan with a lid.
- Add the chopped lamb pieces to the same frying pan and again, gently fry until the lamb is browned on all sides.Transfer the lamb into the casserole dish with vegetables and season with salt and freshly ground black pepper.
- Make up 750ml of lamb stock. Add a teapsoon on tomato puree/paste to the frying pan and pour in some of the stock and then pour that and the rest of the stock over the vegetables and lamb.
- Peel the potatoes and slice them very thinly. Layer the potatoes over the lamb and drizzle over one more tablespoon of olive oil and sprinkle with salt and pepper.
- Cover and then bake in the oven for one hour and fifteen minutes. For the last fifteen minutes, remove the lid to allow the potatoes to brown a little more.
I’m also sending this to Credit Crunch Munch hosted jointly by Helen at Fuss Free Flavour and Camilla at Fab Food 4 All – although buying lamb fillet can be pricey, the carrot, onions, celery and potatoes are all in season and were all from my veg box. The stock and tomato puree are store-cupboard staples.
This recipe takes around one and a half hours to cook in the oven. You could follow all the same steps and instead of transferring the lamb and veg to a lidded casserole dish, layer it up in a slow cooker and cook for 3-4 hours on high or 6-8 hours on a low setting. Pop over to Mediocre Mum’s new site Slow Cooker Queen for more slow cooking ideas.
Finally, this is my first entry into Made with Love Mondays, too.