Monday Meal :Simple Lamb hotpot

The month of May has started in a pretty cool way, that’s cool as in quite cold. So this delicious recipe for lamb hotpot is very welcome. It was sent in by  Family Law Barrister Erica J Spellman, though to be absolutely correct, it was made by her husband. Thank you both, anyway!


Simple Lamb Hotpot
500g Lean Diced Lamb (Leg)
250g Shallots or Diced Onion
350g Chantenay Carrots (washed and stems removed) or use normal diced carrots if Chantenay not available
1 or 2 cloves of garlic (grated or finely chopped)
I litre of chicken stock
1 kg of potatoes
Pinch of sea salt
Optional thyme or rosemary (fresh if available)
Fry light butter spray
Slice potatoes thinly (for crispy finish)
Wash thoroughly, drain and sit in fresh boiled water
Make stock up with boiling water
Fry lamb off until brown all over and remove from pan
Fry shallots and carrots for 2 minutes then add garlic and herbs if using
Return lamb to pan and pour over enough of the stock to cover and simmer for 15 minutes
Transfer to oven proof dish
Drain potatoes and cover hotpot with them then spray with Frylight
Oven cook for 15 minutes on gas mark 8 and then a further 45 minutes at gas mark 6