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Lamb Hotpot

MAIN DISHES / SLOW COOKED / SPRING

INGREDIENTS

(Serves 4)

To celebrate our pasture fed organic lamb, The Cookery School have created some new recipes for you to try at home this Spring including our lamb hotpot recipe.

This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has a richer flavour than Spring lamb, and lends particularly well to slowly cooked recipes such as this one. We recommend speaking to your butcher and asking about mutton which can be available all year round.

METHOD

DIFFICULTY: Medium 2 HRS 30 MINS

Preheat the oven to 160C

Season the lamb chunks with salt and pepper.

Melt 50g of the butter in a shallow casserole pan and when hot, brown the lamb in batches, removing to a plate. Repeat with the kidneys, also keeping to one side.

Add a little more butter to the casserole pan if needed and return to the heat. Fry the onion, leek and carrot for 8-10 minutes until softened and slightly browned. Stir in the flour and cook for 1 minute, stirring over the heat, before adding the Worcestershire sauce and stock. Return the lamb to the pan along with the bay leaf, stir well and bring to the boil. Remove from the heat and season with salt and pepper.

Arrange the sliced potato on top of the hotpot, overlapping the edges to create a pretty pattern. Melt the remaining butter and brush the top of the potato slices generously. Cover the hotpot with foil and place in the oven for 1 ½ hours, until the potatoes are cooked.

Remove the foil and turn the oven up to 190C. Cook for a further 10-12 minutes until the potatoes are golden brown. Serve with seasonal vegetables.

Why not join our tutors on one of their inspiring classes, learning a range of exciting new skills from bread making, to artisan butchery, healthy cookery or patisserie – a perfect gift for any passionate foodies in your family. Find out more here.

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