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‘Almost Spring’ Lamb Hotpot

March 18, 2013

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.

Lamb Hotpot

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.

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Lamb Hotpot

I’m sending this recipe across to Louisa at Chez Foti who is hosting this month’s Simple and in Season.

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.

What’s your favourite warming one-pot meal?

Filed Under: Easter, Family Food, Main Meals, Meat/Poultry16 Comments

« Simple and in Season – March & April
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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Camilla says

    March 30, 2013 at 9:54 am

    Oh you’ve made me so hungry Ren this dish looks utterly divine – let’s hope spring is just around the corner weatherwise! Thank you for entering Credt Crunch Munch.

    Reply
  2. Sally - My Custard Pie says

    March 19, 2013 at 11:26 am

    It’s strange, as soon as the temperatures start rising here I fancy warming hotpots like this. I also like a beef stew with dumplings…

    Reply
    • Ren says

      March 19, 2013 at 12:54 pm

      How funny – back to front eating! Mind you, all the air conditioning out there would make me crave warm food 🙂

      Reply
  3. Andrea Mynard says

    March 18, 2013 at 8:41 pm

    Looks wonderful Ren. I love these sort of one pot meals and warming comfort food like this is definitely still in order!

    Reply
    • Ren says

      March 19, 2013 at 12:54 pm

      Thanks Andrea, more slow cooking on the go today, lamb shoulder, mnnnnn x

      Reply
  4. kellie@foodtoglow says

    March 18, 2013 at 7:33 pm

    A good excuse to haul up the slow cooker, I think. It is snowing up here in Edinburgh and this would really hit the spot right now. PS Love your textile!

    Reply
    • Ren says

      March 19, 2013 at 12:53 pm

      Bright and sunny today! No idea what this weather is doing. Hope you are well up in Edinburgh!

      Reply
  5. Javelin Warrior says

    March 18, 2013 at 2:30 pm

    What a delicious and easy way to enjoy lamb! Now that it’s nearly spring, I’m in the mood for lamb but it’s wonderful to have a comforting one-pot meal for these chilly evenings… Thanks so much for sharing with Made with Love Mondays and welcome to the series!

    Reply
    • Ren says

      March 18, 2013 at 6:43 pm

      Thank you so much, not sure why it’s taken me so long to join in! Thank you for sharing the post.

      Reply
  6. Louisa Foti says

    March 18, 2013 at 12:00 pm

    This looks lovely Ren! A big hotpot fan here, and I love this very traditional set of ingredients. Looks like hotpot weather for a good while longer too 🙁

    Reply
    • Ren says

      March 18, 2013 at 6:42 pm

      Thanks Louisa, yes sadly the Spring weather is showing no signs of appearing, so hotpot it still is!

      Reply

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