Lamb Hot Pot Recipes

Easy Lamb Hotpot Easy Peasy Foodie

WebSep 1, 2017 · 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 …

Rating: 5/5(6)
1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
2. In a large ovenproof pan (or hobproof casserole dish), 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.
3. 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.
4. 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.

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Slow Cooked Lamb Hotpot Recipe What the Redhead …

WebSep 5, 2022 · Preheat the oven to 170C/325F/Gas 3. Arrange the lamb, potatoes, mushrooms, peppers and carrots in layers in a casserole dish …

1. Preheat the oven to 170C/325F/Gas 3
2. Arrange the lamb, potatoes, mushrooms, peppers and carrots in layers in a casserole dish and sprinkle thyme on each layer. Finish with a layer of potatoes and pour over the stock.
3. Put the lid on the casserole dish and cook in the oven for 2.5 hrs or until the meat is tender.
4. Serve with green vegetables.

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Traditional Lancashire Hotpot Nicky's Kitchen Sanctuary

WebAug 26, 2020 · Preheat the oven to 170C/325F (fan). Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb …

1. Preheat the oven to 170C/325F
2. 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.
3. 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.
4. 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.

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Lamb and Leek Hotpot Greedy Gourmet

WebFeb 1, 2008 · Instructions. Melt half of the butter in a 3.5 litre (6 pint) flameproof casserole. Add the leeks and onion, stirring to coat with the …

1. Melt half of the butter in a 3.5 litre (6 pint) flameproof casserole. Add the leeks and onion, stirring to coat with the butter. Cover the casserole and cook over a low heat for 10 minutes.
2. Meanwhile, toss the lamb in the flour to coat lightly. Lift out the leek and onion using a slotted spoon and set aside. Add the olive oil to the casserole and heat it, then brown the meat in batches with the garlic and plenty of salt and pepper. Remove from the heat, take out the meat and set aside.
3. Layer half the potatoes in the bottom of the casserole with salt and pepper. Spoon half of the leek mixture over the potatoes and level the leek layer. Next, add all the meat on top of the leeks, and then spoon the remaining leeks over the lamb. Arrange the remaining potatoes on top in an overlapping layer, sprinkle with herbs, then pour in the stock and wine.
4. Return the casserole to the heat and bring to a simmer. Cover and place in the oven at 170�C (fan 150�C/340�F/gas 3) for 1 hour 50 minutes.

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