EASY LAMB HOTPOT
Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
- Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Nutrition Facts : Calories 565 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 2.4 milligram of sodium
LEFTOVER LAMB HOT POT
Indulge in this flavoursome and comforting lamb hotpot recipe. This is an easy way to use up any leftover roast lamb - all you need to do is add some extra veg...
Provided by Great British Food
Categories Leftovers
Yield 4 Servings
Number Of Ingredients 11
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).
EASY LAMB HOTPOT
Adapted from an old family recipe, my easy peasy Lancashire Lamb Hotpot is made in 1 pot, only uses 5 ingredients and needs just 10 minutes hands on time!
Provided by Eb Gargano
Categories Main Course Stew
Time 1h40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Protein 36 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 306 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
LEAN LAMB HOT POT
A slow-cooked classic hot pot is perfect for a hearty, family meal.
Categories Main Hairy Dieters
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-fitting lid. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.
Nutrition Facts :
TRADITIONAL LANCASHIRE HOT POT
Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 170C/325F
- Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Protein 17 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 771 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)
Traditional Lancashire hotpot is the ultimate comfort food. Slow-cooked, oven-baked layers of succulent lamb, potatoes and onions, covered with a crispy potato topping. This lamb hotpot is one of my favourite casseroles.
Provided by Veronica
Categories Main Course
Time 2h
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 175°C/350°F
- Peel and slice the potatoes and onions
- Place a layer of potatoes in a casserole dish and top with half the onions and add the carrots. Season lightly with salt and pepper.
- Trim most of the visible fat from the lamb and discard.
- Heat the oil in a separate pan and fry the pieces of lamb until they are nicely browned on all sides.
- Arrange the browned lamb over the vegetables and cover with the remaining onions. Season lightly with salt and pepper.
- Dissolve the stock cubes in boiling water.
- Add the worcestershire sauce and the tomato paste to the stock and mix.
- Mix the flour to a paste with a little cold water and mix into the stock.
- Pour the stock over the meat until it just covers the ingredients.
- Arrange a layer of potatoes on top of the meat, overlapping them slightly like fish-scales. Sprinkle lightly with salt and pepper.
- Cover the casserole dish with a lid and place in the pre-heated oven and bake for 90 minutes.
- Remove the dish from the oven and test the meat for doneness. If the meat is still a bit tough, cover and return to the oven for another few minutes until the meat is done.
- Remove the lid from the casserole dish and replace in the oven. Leave for 10 to 15 minutes until the potatoes start to crisp and turn golden brown.
Nutrition Facts : Calories 914 kcal, Carbohydrate 55.7 g, Protein 43.9 g, Fat 56.7 g, SaturatedFat 23.6 g, Cholesterol 159 mg, Sodium 759 mg, Fiber 8.5 g, Sugar 13.2 g, ServingSize 1 serving
SLOW COOKER LAMB HOTPOT
Slow Cooker Lamb Hotpot - tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes.
Provided by Lucy Parissi | Supergolden Bakes
Categories Main Course
Time 7h20m
Number Of Ingredients 20
Steps:
- Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.
- Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.
- Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.
- Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
- For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!
Nutrition Facts : Calories 621 kcal, Carbohydrate 50 g, Protein 54 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 166 mg, Sodium 456 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASY LANCASHIRE HOTPOT
Steps:
- Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
- Remove the hotpot from the oven and let rest for about 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 1101 kcal, Carbohydrate 112 g, Cholesterol 150 mg, Fiber 11 g, Protein 49 g, SaturatedFat 25 g, Sodium 677 mg, Sugar 13 g, Fat 52 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
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