Leftover Lamb Hot Pot
- Prep in:
- 15 mins
- Cook in:
- 15 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 452 | |
| Energy (KJ) 1889 | |
| Fat 24.6g | 35% |
| Saturated Fat 9.6g | 48% |
| Total Sugars 8g | 8% |
| Salt 0.8g | 13% |
Method
Indulge in this flavoursome and comforting lamb hotpot recipe. This is an easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
- Preheat the oven to 200°C, 180°C, Gas Mark 5.
- Bring a medium sized pan of water to the boil, add the potatoes and cook for 5 minutes, drain and leave to cool.
- In a large pan add 1 tablespoon of the oil and cook the onion, carrot and leek until they start to colour over a medium heat.
- Now add the lamb and continue cooking for a couple more 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.
- Heat the remaining oil in a large frying pan and cook the potatoes until golden.
- Spoon the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
- Serve with pickled red cabbage or any vegetable of your choice.
Ingredients
400g baby or salad potatoes, such as Charlotte, sliced into 3
2 tablespoons olive oil
1 onion, peeled and roughly chopped
2 carrots, peeled and thinly sliced
1 leek, thinly sliced 400g leftover cooked roast lamb, cut into chunks
1 teaspoon plain flour
1 tablespoon Worcestershire sauce
400ml hot lamb stock
2 fresh rosemary sprigs
