Winter Lamb Hotpot

A lighter traditional hotpot with browned lamb chops, parsnips, onions, and potatoes slow-cooked in a shallow ovenproof pan.

Lamb Main Course British Winter Stew

Estimated Nutrition

	Per Serving	Total
Calories	820.2 kcals	1640.4 kcals
Carbohydrates	54.3 grams	108.5 grams
Fat	42.3 grams	84.6 grams
Protein	56.1 grams	112.2 grams

Cook Time

60 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

30
g

Plain Flour

For dredging

Meat

4
piece

Lamb Neck Chops

Thick cut

NutsSeeds

6
clove

Garlic

Peeled and halved

1
g

Salt

To taste

1
g

Black Pepper

Freshly ground, to taste

8
sprig

Rosemary

Fresh

OilsFats

30
ml

Olive Oil

Fruity

Vegetables

3
piece

Onion

Peeled and cut into wedges

3
piece

Parsnip

Peeled and cut into sixths

8
piece

Potato

Small, cut in half

Steps

Preheat the oven to 170°C.
Dredge lamb chops in flour and brown them in olive oil in an ovenproof pan.
Remove lamb and cook onions, parsnips, and garlic in the same pan for 3 minutes.
Season with salt, pepper, and rosemary.
Return lamb to the pan, add potatoes, and cover with enough water to submerge ingredients.
Place a circular piece of greaseproof paper over the contents and cover with a lid.
Bake for 60 minutes until the meat is tender.