EASY LAMB HOTPOT
Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
- Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Nutrition Facts : Calories 565 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 2.4 milligram of sodium
SLOW COOKER LEG OF LAMB
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
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