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Lamb shoulder hot pot in large oval casserole dish

Lamb Shoulder Hot Pot

By: Deborah
A one pot dish full of flavour, with tender lamb, carrots and swede, all topped off with tender and crispy potatoes.
PREP: 30 minutes
COOK: 1 hour 55 minutes
TOTAL: 2 hours 25 minutes
Course: Main
Cuisine: British
Servings: 4 people
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Ingredients

  • 600 g (1.3 lb) lamb shoulder trimmed of fat and cut into 3cm chunks
  • salt and freshly ground black pepper
  • 2 tsp sunflower oil
  • 1 medium onion thinly sliced
  • 200 g (7.1 oz) carrots peeled and thickly sliced
  • 300 g (10.6 oz) swede peeled and cut into 2cm chunks
  • 2 tbsp plain flour
  • 500 ml (2 cups) lamb stock (made with a lamb stock cube or pot)
  • 2 tsp fresh thyme leaves
  • 1 small rosemary sprig leaves finely chopped
  • 1.5 tbsp Worcestershire sauce
  • 600 g (1.3 lb) potatoes peeled thinly sliced (I use a mandoline)
  • 5 g (0.2 oz) melted butter (optional – see Step 6)

Instructions

  • Preheat the oven to 170C/fan 150C/gas 3.5.
  • Season the lamb generously all over with salt and freshly ground black pepper.
  • Heat the oil in a large casserole dish over a medium to high heat and fry the lamb in 2 batches until it’s nicely browned on all sides.
  • Tip the onion, carrots and swede into the casserole with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well to deglaze the pan.
  • Arrange the potato slices on top of the lamb, overlapping and layering them as you go. Season lightly with salt and freshly ground black pepper and cover with a tight-fitting lid.
  • Bake the hot pot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and crisp and the lamb is tender. If you wish, you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour.  Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked green vegetables of your choice.

Notes

  • This lamb shoulder hot pot recipe is easily adapted if you're cooking for less people.

 

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Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 394mg | Potassium: 1393mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8443IU | Vitamin C: 56mg | Calcium: 96mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS carrots, comfort food, hearty, one-pot, oven baked, potatoes, root vegetables, slow cooked, swede, winter warmer
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