Lamb Hotpot Recipe
Tender lamb chops layered with hearty vegetables and topped with buttery, golden potatoes — this Lamb Hotpot is a comforting classic perfect for a cosy family dinner.
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Ingredients
6 Lamb Chops
4 Potatoes meduim
4 Carrots diced
2 Celery Sticks
2 Onions small
1/2 tbsp Mixed Herbs
1 1/2 cups Stock
Salt and Pepper to Taste
2 tbsp Margarine melted
Instructions
- Preheat your oven to 180°C.
- Slice 4 medium potatoes, 4 diced carrots, 2 chopped celery sticks, and 2 small onions.
- Cover the base of a casserole dish with half of the sliced potatoes.
- Place 6 lamb chops on top of the potatoes and season with salt and pepper to taste.
- Mix 1/2 tbsp mixed herbs with the carrots, celery, and onions.
- Spread the vegetable mixture evenly over the lamb chops, then season again with salt and pepper.
- Arrange the remaining sliced potatoes over the vegetables, overlapping them slightly for a layered effect.
- Brush 2 tbsp melted margarine over the top layer of potatoes.
- Pour 1 1/2 cups stock into the casserole dish.
- Cover and bake for 2 1/2 to 3 hours, until the lamb is tender.
- Remove the cover 30 minutes before the end of cooking to allow the potatoes to brown.
- Serve hot with a fresh salad.
Hints & Tips
- Choose meaty lamb chops – Thicker, meatier chops will make the hotpot more satisfying.
- Slice potatoes evenly – Uniform slices will cook more evenly and create a neater layered topping.
- Boost flavour – Add a splash of Worcestershire sauce or a pinch of garlic powder to the stock for extra depth.
- Make ahead – Assemble the hotpot earlier in the day and refrigerate, then bake when ready to serve.
- For extra crisp potatoes – Remove the lid for the last 45 minutes instead of 30 minutes to deepen the browning.
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