LEFTOVER LAMB HOT POT
Indulge in this flavoursome and comforting lamb hotpot recipe. This is an easy way to use up any leftover roast lamb - all you need to do is add some extra veg...
Provided by Great British Food
Categories Leftovers
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 200°C/Fan180°C/Gas 5.
- To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.
- Now add the cooked lamb and continue cooking for 2-3 minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
- Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
- Pour the cooked lamb into a medium sized ovenproof dish, top with a layer of potato, place in the oven and cook for 10-15 minutes. This is perfect with pickled red cabbage or any vegetable of your choice. You can also serve it with crusty bread to mop up the delicious sauce.
- Cook's Tip: If you had a lamb leg for your Sunday roast, you'll also have some lamb bones, which you can boil to make a delicious stock (use it to make everything from lamb pilau to harira, a Middle Eastern soup, or even this leftover meat recipe again).
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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