LIGHTER LANCASHIRE HOTPOT
This easy lamb one pot takes classic comfort food and makes it healthier, without compromising on flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.
- Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn't stick, until the vegetables start to go brown around the edges - the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.
- Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go - save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.
- Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.
Nutrition Facts : Calories 577 calories, Fat 21 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 53.8 grams carbohydrates, Sugar 17.3 grams sugar, Fiber 10.7 grams fiber, Protein 37.7 grams protein, Sodium 0.9 milligram of sodium
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LOVELY LEFTOVERS LAMB HOTPOT
This tasty hotpot is a great way to use up leftover roast lamb and cooked New potatoes.
Provided by seasonalspuds
Time 1h50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200oC (fan 180oC).
- Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
- Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
- Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
- Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
- Cook in the oven for around 30 minutes until the potatoes are golden.
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EASY LAMB HOTPOT | RECIPES MADE EASY
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4.7/5 (3)Category MainServings 4Total Time 2 hrs 50 mins
- Preheat the oven to 170℃/160℃ fan/gas mark 3. Prepare the vegetables first, so that they are ready to go.
- Place the meat in a bowl and sprinkle over the flour. Season well, then toss the meat in the flour until it is evenly coated.
- Heat 1 tbsp of oil in a frying pan. Add half of the meat and cook over a high heat until browned on all sides. Transfer to an ovenproof casserole dish. Sprinkle half the onion slices over the meat. Add half the carrots and a layer of potatoes. Sprinkle with a little dried thyme.
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5/5 (6)Total Time 1 hr 40 minsCategory Main Course, StewCalories 310 per serving
- In a large ovenproof pan (or hobproof casserole dish), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
- Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
- Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
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