Lamb Hotpot
Lamb neck and onions in a thick gravy under a lid of overlapping sliced potatoes, baked slowly until the potatoes are crisp.
Photograph credit: Ditchling lamb hotpot from Due South (1347520244) by Jeremy Keith from Brighton & Hove, United Kingdom · CC BY 2.0 · Wikimedia Commons
How to Cook Lamb Hotpot
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Heat the oven to 160°C / 320°F. Brown the lamb in the oil in batches for 8 minutes each and set aside.
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Soften the onions in the same pan for 8 minutes, stir in the flour for 1 minute, then add the stock, Worcestershire sauce, bay leaves, salt and pepper and simmer for 10 minutes.
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Layer the lamb, carrots and gravy in a deep casserole.
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Overlap the potato slices in tight rings on top, brush with the melted butter and season.
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Cover and bake for 2 hours. Uncover, raise the oven to 200°C / 390°F and bake for 30 minutes until the potatoes are golden and crisp.
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What Can Go Wrong
- Slice the potatoes thin and even.
- Overlap them tightly.
- If your oven runs hot, check the top at 20 minutes.
- Brush the potatoes with butter.
Good to Know About Lamb Hotpot
What separates a hotpot from a stew with potatoes on top? The potatoes. They are sliced thin, overlapped like roof tiles and brushed with butter, so that they crisp on top and steam in the gravy beneath.
Brown the lamb and soften the onions, then stir in the flour and pour on the stock with the Worcestershire sauce and bay leaves. Simmer for 10 minutes until it starts to thicken, then tip it into a deep casserole. Slice the potatoes thin and even, about 3 mm. Thick slices stay hard at the end.
Overlap the slices in tight rings, brush with the melted butter and season. Cover and bake at 160°C / 320°F for 2 hours, then uncover and bake at 200°C / 390°F for 30 minutes to brown the top. If your oven runs hot, check the top at 20 minutes.
The lamb should be soft and the potato lid crisp at the edges.
What to Serve It With
Pickled red cabbage · Buttered greens · Crusty bread · Mint sauce
Sides from the same cuisine on this site: Braised Red Cabbage, Dairy-Free Scones, Fried Bread.
Keeping Lamb Hotpot
Keeps in the fridge for 3 days. Reheat in a hot oven to crisp the potatoes.
Lamb Hotpot Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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