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Lighter Lamb Hotpot

Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.

HealthyDinnerLambDairy FreePotatoOne Pot

Estimated Nutrition

Per Serving Total
Calories 455 kcals 1820 kcals
Carbohydrates 47 grams 188 grams
Fat 14 grams 56 grams
Protein 31 grams 124 grams
Cook Time
115 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Worcestershire Sauce
check for gluten-free if needed
2
tbsp
Tomato Purée
GrainsCereals
1
tbsp
Plain Flour
Liquids
500
ml
Beef Stock
made from diluted stock pot
Meat
500
g
Lamb Leg Steaks
all visible fat removed, cut into bite-size pieces
NutsSeeds
2
clove
Garlic
thickly sliced
1
handful
Rosemary
small handful, fresh, finely chopped
3
sprig
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
divided into teaspoons
Vegetables
2
piece
Onion
roughly chopped
250
g
Celery
thickly sliced
400
g
Carrot
peeled and thickly sliced
650
g
Potato
cut into thick slices

Steps

  • Preheat the oven to 160°C.
  • Brown the lamb in 5ml of oil in a casserole dish for 8 minutes and set aside.
  • Fry the onions, garlic, celery, and carrots in 5ml of oil for 4 minutes.
  • Stir in the herbs and flour and cook for 3 minutes.
  • Add the lamb, 500ml stock, Worcestershire sauce, and tomato purée and boil.
  • Layer potatoes on top, season, cover, and bake for 90 minutes.
  • Increase heat to 200°C, brush potatoes with 5ml of oil, and bake uncovered for 15 minutes.