Recipe: ‘Almost Spring’ Lamb Hotpot

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.

Recipe: ‘Almost Spring’ Lamb Hotpot

From Ren Behan Food | renbehan.com | Main Dishes

A warming, seasonal one-pot family meal

11:30
10:00
01:30

4 servings

Ingredients

  • 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

Directions

  1. Pre-heat oven to 160C/fan 140C/gas 3.
  2. Heat one tablesoon of olive oil in a frying pan over a medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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?

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Comments

  1. says

    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.

    • Ren says

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

    • Ren says

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

  2. says

    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!

    • Ren says

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

  3. says

    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 :(

    • Ren says

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

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