Leftover Lamb and Potato Hot Pot

Prep in:
10 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%

We’re approaching Easter 2018, here’s a wonderful leftover lamb hotpot recipe to enjoy over the long weekend. If you have the traditional roast lamb planned for Easter Sunday, then be sure to keep a tight hold on the leftovers so you can make use of them in this delicious recipe. A fantastic home comfort!  

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Turn your oven to 200°C/Gas Mark 5.

Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive 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.

Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.

Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.

This is perfect with pickled red cabbage or any vegetable of your choice.

Ingredients

400g baby potatoes (such as Charlotte), sliced into 3

400g leftover roast lamb, cut into chunks

1 onion, roughly chopped

2 carrots, sliced thinly

1 leek, thinly sliced

2 rosemary sprigs

2tbsp olive oil

1tbsp Worcestershire sauce

1tsp plain flour

400ml lamb stock

400g baby potatoes (such as Charlotte), sliced into 3 400g leftover roast lamb, cut into chunks 1 onion, roughly chopped 2 carrots, sliced thinly 1 leek, thinly sliced 2 rosemary sprigs 2tbsp olive oil 1tbsp Worcestershire sauce 1tsp plain flour 400ml lamb stock

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