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Servings 6
Calories 434 kcal
Prep Time40 mins
Cook Time2 hrs
Total Time2 hrs 40 mins

Ingredients
 

  • 2 tbsp olive oil
  • 1 kg or half leg British lamb, defrosted
  • 4 tbsp plain flour
  • 1 tbsp (heaped) tomato puree
  • 2 small onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 small leek, finely chopped and washed really well
  • 0.5 small swede, peeled and roughly chopped
  • 500 boiling water
  • 1 chicken stock cube
  • 3 large potatoes, peeled and sliced in 1/2cm pieces
  • 3 tbsp olive oil, roughly chopped
  • 0.5 tsp freshly milled black pepper

Instructions
 

  • Pre-heat the oven to 180C/ Gas mark 4.
  • Remove the lamb from the packet, cut off the fat, then cut the meat into 2-3cm pieces, leaving you with a clean bone.
  • Heat the oil in a 25cm x 12cm deep saucepan (roughly), then add the meat and brown really well. This will take a few minutes
  • Add the flour to soak up any excess fat from the meat.
  • Next, add the tomato puree and leave it to brown slightly.
  • Add the vegetables and stir well, then add the boiling water and sprinkle in the stock cube, top with the lamb bone.
  • Add a little pepper and bring back to simmer.
  • Top the vegetables, meat and bone with the sliced potatoes, overlapping slightly, and press down.
  • Spoon over a little olive oil, then dust well with pepper.
  • Place the lid on and place into the preheated oven and cook for 1 hour.
  • At the 1 hour mark, remove the lid carefully, the potatoes will be cooked.
  • Leave to cook uncovered for a further hour.
  • The potatoes will brown nicely.
  • Serve with green vegetables.
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Nutrition Facts
Winter Lamb Hotpot
Amount per Serving
Calories
434
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
67
mg
22
%
Sodium
 
260
mg
11
%
Potassium
 
1276
mg
36
%
Carbohydrates
 
44
g
15
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Lamb, Potato
Cuisine British, ITV This Morning, Winter
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