Traditional Hotpot

Cooking Time
120
Portions
4

Ingredients

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  • g shoulder of lamb, diced
  • g lamb stock
  • g carrots, peeled and finely diced
  • g onion, peeled and finely diced
  •   tsp Country Range Dried Rosemary
  • g Country Range Butter
  • g Country Range Plain Flour
  • g large potato, peeled and sliced
  • g pinch fresh parsley, chopped
  •   tsp Country Range Garlic Purée
  •   tsp Country Range Tomato Paste splash of olive oil salt and pepper to taste

  • 1

    Step 1

    Pre-heat the oven to 170°C/325°F/Gas Mark 3.
  • 2

    Step 2

    Place a splash of olive oil into a hot pan and seal the lamb until golden brown. Remove from the pan and leave to one side.
  • 3

    Step 3

    Place the pan back on the heat and add butter. Fry the carrots and onions until slightly golden then add the tomato paste and cook for 5-6 minutes. Add the flour and cook for a further 5-6 minutes.
  • 4

    Step 4

    Add the lamb stock and mix to a smooth, rich sauce. Add the garlic and herbs and allow to simmer for 10-15 minutes.
  • 5

    Step 5

    Place the lamb into an ovenproof dish, cover with the sauce and then put into the oven for an hour.
  • 6

    Step 6

    Remove from the oven and top with the sliced potatoes, season and then put back in for a further hour at 150°C/300°F/Gas Mark 2.
  • 7

    Step 7

    When the potato is cooked and golden brown, remove from the oven. Brush with a little butter and serve. Great with Country Range Pickled Red Cabbage.

Ingredients

  • 25 g shoulder of lamb, diced
  • 1.5 g lamb stock
  • 2 g carrots, peeled and finely diced
  • 1 g onion, peeled and finely diced
  • 2 tsp Country Range Dried Rosemary
  • 125 g Country Range Butter
  • 80 g Country Range Plain Flour
  • 1 g large potato, peeled and sliced
  • 1 g pinch fresh parsley, chopped
  • 1 tsp Country Range Garlic Purée
  • 2 tsp Country Range Tomato Paste splash of olive oil salt and pepper to taste