Classic Lamb Hotpot

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large potatoes, thinly sliced 4 large potatoes, thinly sliced
• 1/4 cup (60ml) red wine (optional) 1/4 cup (60ml) red wine (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 6g)
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat.
3. 3.
   Add the lamb chunks to the pot and cook until browned on all sides. Remove the lamb from the pot and set aside.
4. 4.
   In the same pot, add the sliced onions, carrots, and parsnips. Cook until the onions are caramelized and the vegetables are slightly softened.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Return the lamb to the pot and pour in the beef or vegetable broth. Add Worcestershire sauce, thyme sprigs, bay leaf, salt, and pepper. If desired, add red wine for extra richness.
7. 7.
   Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
8. 8.
   Bake for 2 hours, or until the lamb is tender and the flavors have melded together.
9. 9.
   Remove the pot from the oven and increase the temperature to 220°C (425°F).
10. 10.
    Arrange the thinly sliced potatoes on top of the lamb mixture, overlapping them slightly.
11. 11.
    Brush the potatoes with melted butter or olive oil for a golden and crispy finish.
12. 12.
    Return the pot to the oven and bake for an additional 30 minutes, or until the potatoes are golden and crispy.
13. 13.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — Choose boneless lamb shoulder for this recipe, as it becomes tender and flavorful when slow-cooked. Trim any excess fat before cutting it into chunks.
• Potatoes — Opt for starchy potatoes like Russet or King Edward, as they hold their shape well during baking and develop a crispy texture on top.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb chunks in red wine and Worcestershire sauce for a few hours before cooking.
• To save time, you can use pre-sliced potatoes or a mandoline slicer to achieve thin and even potato slices.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and add it to the hotpot during the last 10 minutes of baking.

Serving advice

Serve the Savory Lamb Hotpot piping hot straight from the oven. It pairs well with a side of buttered peas or steamed green beans. Garnish with fresh thyme leaves for an added touch of freshness.

Presentation advice

Present the Savory Lamb Hotpot in the oven-safe pot or Dutch oven it was cooked in. The layers of tender lamb and golden potatoes will create an inviting and rustic appearance. Serve it family-style at the table, allowing everyone to dig into the delicious layers.