I looked at a few lamb hot pot recipes and came up with this lamb shoulder hot pot one. I had a chunk of lamb shoulder in the freezer, some swede left from making the lamb meatball cawl and had recently bought a big bag of maris piper potatoes, so this seemed like the perfect recipe to make. It's hearty, comforting and warming and the oven does the majority of the work...perfect for this cold weather!
The end result is a one pot dish that's full of flavour, from the tender lamb, carrots and swede, all topped off with tender and crispy potatoes.
Tip
- This lamb shoulder hot pot recipe is easily adapted if you're cooking for less people.
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LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
Ingredients
- 600g lamb shoulder, trimmed of fat and cut into 3cm chunks
- salt and freshly ground black pepper
- 2 tsp sunflower oil
- 1 medium onion, thinly sliced
- 200g carrots, peeled and thickly sliced
- 300g swede, peeled and cut into 2cm chunks
- 2 tbsp plain flour
- 500ml lamb stock (made with a lamb stock cube or pot)
- 2 tsp fresh thyme leaves
- 1 small rosemary sprig, leaves finely chopped
- 1.5 tbsp Worcestershire sauce
- 600g potatoes, peeled and thinly sliced (I use a mandoline)
- 5g melted butter (optional – see Step 6)
Instructions
- Preheat the oven to 170C/fan 150C/gas 3.5.
- Season the lamb generously all over with salt and freshly ground black pepper.
- Heat the oil in a large casserole dish over a medium to high heat and fry the lamb in 2 batches until it’s nicely browned on all sides.
- Tip the onion, carrots and swede into the casserole 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 to deglaze the pan.
- Arrange the potato slices on top of the lamb, overlapping and layering them as you go. Season lightly with salt and freshly ground black pepper and cover with a tight-fitting lid.
- Bake the hot pot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and crisp and the lamb is tender. If you wish, you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour. 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 green vegetables of your choice.
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Lamb Shoulder Hot Pot
Ingredients
- 600 g (1.3 lb) lamb shoulder trimmed of fat and cut into 3cm chunks
- salt and freshly ground black pepper
- 2 tsp sunflower oil
- 1 medium onion thinly sliced
- 200 g (7.1 oz) carrots peeled and thickly sliced
- 300 g (10.6 oz) swede peeled and cut into 2cm chunks
- 2 tbsp plain flour
- 500 ml (2 cups) lamb stock (made with a lamb stock cube or pot)
- 2 tsp fresh thyme leaves
- 1 small rosemary sprig leaves finely chopped
- 1.5 tbsp Worcestershire sauce
- 600 g (1.3 lb) potatoes peeled thinly sliced (I use a mandoline)
- 5 g (0.2 oz) melted butter (optional – see Step 6)
Instructions
- Preheat the oven to 170C/fan 150C/gas 3.5.
- Season the lamb generously all over with salt and freshly ground black pepper.
- Heat the oil in a large casserole dish over a medium to high heat and fry the lamb in 2 batches until it’s nicely browned on all sides.
- Tip the onion, carrots and swede into the casserole 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 to deglaze the pan.
- Arrange the potato slices on top of the lamb, overlapping and layering them as you go. Season lightly with salt and freshly ground black pepper and cover with a tight-fitting lid.
- Bake the hot pot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and crisp and the lamb is tender. If you wish, you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour. 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 green vegetables of your choice.
Notes
- This lamb shoulder hot pot recipe is easily adapted if you're cooking for less people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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