Date posted: 13/07/2017

Lamb hotpot

  • Serves 4
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Everyday Favourites Unsalted Butter - half reserved for buttering top (01586) 300g
Carrots 80g
Onion 80g
Celery 50g
Farmstead Lamb Leg Diced (20553) 300g
Saxa Corse Sea Salt (05595) 50g
Schwartz Cracked Black Pepper (51499)
McDougalls Plain Flour (31450) 50g
Water 100ml – 200ml
Large potatoes- potato slices at least 2mm thick


  1. Heat a little butter in a sauté pan and add the small diced onion and carrot and sweat them off for  two minutes
  2. Now add the small diced celery and cook for a further two minutes
  3. Remove the sweated vegetables form the pan and place into a container
  4. Heat the pan again and add a little more butter – now add the diced lamb
  5. Cook the lamb so that it colours on all sides and then season with salt and black pepper
  6. Now add the sweated vegetables back to the pan with the lamb and cook for a further two minutes
  7. Add the flour and cook for two more minutes
  8. Now add the water gradually so that it forms a sauce around the lamb
  9. Allow the sauce to cook out for a further five minutes and season if needed
  10. Place equal amounts of the lamb hotpot into ramekin dishes and top with the potato slices
  11. Brush the potato slices with melted butter and place onto an oven tray
  12. Cook in the oven 170˚C for 20 minutes until the potato had turned golden and crisp
  13. Allow the lamb hotpot five minutes to rest before serving
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