Lamb Hotpot is a traditional British dish that offers a comforting and hearty meal, perfect for chilly evenings. This classic casserole features tender pieces of lamb slow-cooked with onions, carrots, and other root vegetables, all topped with thinly sliced potatoes that become golden and crispy in the oven. The slow cooking allows the flavors to meld together, creating a rich and savory broth that infuses the meat and vegetables with deep, satisfying flavors. Lamb Hotpot is a one-pot wonder that’s as comforting as it is delicious, making it an ideal choice for a cozy family dinner.
Ingredients:
- 1.5 lbs (700g) lamb shoulder or neck fillets, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 cups beef or lamb broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large potatoes, peeled and thinly sliced
- 2 tablespoons butter, melted
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Lamb: In a large bowl, season the lamb pieces with salt and pepper, then toss them in the flour until evenly coated.
- Brown the Lamb: Heat the vegetable oil in a large, ovenproof casserole dish over medium-high heat. Add the lamb in batches and brown on all sides, then remove from the dish and set aside.
- Sauté the Vegetables: In the same dish, add the sliced onions and carrots. Sauté for 5-7 minutes, or until the onions are softened. Add the minced garlic and cook for another minute.
- Build the Hotpot: Return the browned lamb to the dish. Stir in the Worcestershire sauce, beef or lamb broth, thyme, rosemary, and bay leaves. Bring to a simmer, then remove from heat.
- Layer the Potatoes: Arrange the sliced potatoes on top of the lamb and vegetable mixture, overlapping them slightly to create a neat, even layer. Brush the top with melted butter and season with a little salt and pepper.
- Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 1/2 hours. After this time, remove the cover and continue baking for another 30 minutes, or until the potatoes are golden and crispy on top.
- Serve: Remove the bay leaves before serving. Serve the Lamb Hotpot hot, straight from the casserole dish, with crusty bread or steamed greens on the side.
This Lamb Hotpot is a comforting, flavorful dish that’s perfect for sharing with family and friends on a cold night!
