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
LAMB HOTPOT WITH POTATO DUMPLINGS
Make and share this Lamb Hotpot With Potato Dumplings recipe from Food.com.
Provided by Terese
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 160°C Place flour and salt and pepper in a snap-lock bag.
- Add lamb and shake bag to coat.
- Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes or until browned. Remove and transfer to a bowl. Repeat with oil and remaining lamb.
- Add remaining 1 tbsp oil, bacon, onion, garlic to saucepan. Cook, stirring for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
- Transfer hotpot to a 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes.
- Meanwhile make potato dumplings. Cut potatoes into large pieces. Place in a shallow, heatproof, microwave safe dish. Cover and microwave on High for 6 to 7 minutes or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
- Remove hotpot from oven. Stir in vegetables. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions. Roll each portion into a ball. Place dumplings, in a single layer, over hotpot.
- Increase oven temperature to 200°C Bake hotpot, uncovered, for 25 to 30 minutes or until potato dumplings are golden.
- Serve.
Nutrition Facts : Calories 774.6, Fat 49.8, SaturatedFat 21.2, Cholesterol 148.8, Sodium 753.2, Carbohydrate 42.6, Fiber 4, Sugar 5, Protein 39
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LAMB & DAUPHINOISE HOTPOT
Savour every mouthful of this rich, comforting pie with red wine gravy and potato topping
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h25m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Cover the dish and heat up on top of the stove, then put in the oven and leave undisturbed for 3 hrs. Remove from the oven, leave to cool, then chill overnight.
- The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables. Set aside.
- Heat the oven to 200C/180C fan/gas 6. To make the topping, peel and neatly slice the potatoes by hand into rounds. Place in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip back into the pan, pour over the cream and season. Now it's up to you how fancy you want to be - you can pile the potatoes over the lamb casually, or you can arrange the potato and sweet potato in interleaving circles. Drizzle over any remaining cream from the pan and dot with butter. Bake for 40 mins-1 hr until the top is golden and the sauce is just starting to bubble.
Nutrition Facts : Calories 645 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 0.6 milligram of sodium
GARLIC ROAST LAMB WITH HOTPOT POTATOES
A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
- Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.
- Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.
- Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
- Drain the fat from the lamb's roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach - add a little grated nutmeg to the spinach, if you like.
Nutrition Facts : Calories 712 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 0.5 milligram of sodium
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EASY LAMB HOTPOT - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (6)Total Time 1 hr 40 minsCategory Main Course, StewCalories 310 per serving
- 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.
- 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.
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Reviews 4Calories 695 per servingCategory British Recipes
- To a small bowl, add the flour, 1 teaspoon salt and ½ teaspoon pepper. Dust the lamb with the flour and rub with your hands to coat well.
- To a skillet, add 1 tablespoon oil and butter over medium heat. When bubbling add the onions and soften. Remove from the pan.
- Add the other tablespoon of oil to the same pan over medium heat. Brown the lamb in 2 batches, don’t crowd the pan or it won’t brown.
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