There’s nothing better than tucking into a delicious hotpot on a cold, rainy evening.
Traditionally, hotpots take hours to cook as the meat and vegetables need time to cook down and tenderise.
However, this recipe from Seasonal Spuds can be cooked in just 30 minutes.
The recipe, which was created by Luke Willcox, is the perfect winter dish and will get you through a rainy weekend.
The site reads: “This tasty hotpot is a great way to use up leftover roast lamb and cooked new potatoes.”
How to make leftover lamb hotpot
Ingredients:
- 400g Cornish new potatoes (cooked)
- 400g lamb (cooked and cut into chunks)
- One onion, chopped
- Two carrots, sliced
- One leek, sliced
- One sprig of rosemary
- One tbsp Worcestershire sauce
- One tbsp plain flour
- 400ml lamb stock
- Two tbsp olive oil
Method:
1. Firstly, preheat the oven to 200C or fan 180C.
2. Next, put a large pan with one tablespoon of olive oil onto the hob. Once hot, add your onion, carrot and leek and fry until they start to turn slightly brown.
3. Add the lamb and cook it for a couple of minutes before adding the flour.
4. Add the Worcestershire sauce to the pan and then add the stock. Allow the ingredients to simmer for 10 minutes, stirring occasionally.
5. Season the lamb and onions before tipping them into an ovenproof dish. Slice the potatoes and layer them on the top of the dish.
6. Brush the top with some olive oil and season.
7. Cook the hotpot for 30 minutes or until the potatoes are golden brown.
