Lamb Hotpot Recipe
Lamb Hotpot is a classic British casserole dish that features tender lamb, potatoes, and onions simmered to perfection in a rich, savory broth. It's a comforting and hearty meal that's perfect for cool autumn and winter evenings.
Ingredients
- - 2 lbs lamb shoulder or leg diced
- - 3 lbs Maris Piper or Yukon Gold potatoes thinly sliced
- - 2 onions thinly sliced
- - 4 cups beef or lamb stock
- - 2 tbsp Worcestershire sauce
- - 2 tsp fresh thyme or 1 tsp dried
- - 2 bay leaves
- - 1 tsp salt
- - 1/2 tsp black pepper
Instructions
- Preheat your oven to 325°F (160°C).
- In a large, deep baking dish or casserole, arrange the ingredients in the following order:
- - A layer of sliced potatoes, overlapping slightly
- - A layer of sliced onions
- - A layer of diced lamb
- - Season with salt, pepper, and a few sprigs of thyme
- Repeat the layers of potatoes, onions, and lamb, seasoning each layer.
- Pour the beef or lamb stock over the layers, ensuring the ingredients are just barely submerged.
- Top the casserole with a final layer of sliced potatoes, overlapping them slightly.
- Cover the dish with a lid or aluminum foil and bake for 2-2.5 hours, or until the potatoes are tender, and the lamb is fall-off-the-bone tender.
- Remove the lid or foil during the last 30 minutes of cooking to allow the top layer of potatoes to crisp up.
- Allow the lamb hotpot to rest for 10-15 minutes before serving.
Notes
Nutrition Information (per serving):
- Calories: 650
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 850mg
- Total Carbohydrates: 60g
- Dietary Fiber: 6g
- Protein: 40g