toodle.

Lamb 'Hotpot' with Potato

Succulent lamb chunks seared and simmered in a red wine sauce, topped with crispy roasted buttered potato slices and carrots.

DinnerQuickLambBritishPotato

Estimated Nutrition

Per Serving Total
Calories 942.5 kcals 942.5 kcals
Carbohydrates 18.2 grams 18.2 grams
Fat 76.4 grams 76.4 grams
Protein 42.8 grams 42.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tbsp
Flour
for coating lamb
Dairy
50
g
Butter
melted
Liquids
50
ml
Red Wine
100
ml
Water
Meat
200
g
Lamb Chop
boned and cut into bite sized chunks
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
5
ml
Olive Oil
for frying
Vegetables
0.5
piece
Potato
peeled and cut into thin round slices
0.5
piece
Carrot
peeled, sliced, blanched and refreshed

Steps

  • Preheat the oven to 200°C.
  • Coat the potato slices in the melted butter.
  • Season potatoes and roast for 12 minutes on a baking tray until golden.
  • Heat olive oil in a large frying pan over a medium to high heat.
  • Season lamb, coat in flour, and fry until browned on all sides.
  • Add red wine and water, then simmer until the sauce reduces by half.
  • Season the thickened sauce with salt and pepper.
  • Serve lamb on a plate topped with the roasted potatoes and blanched carrots.