Easy Lamb Hotpot
Autumn vibes are all about comfort food and it doesn’t get much better than a hotpot. This lamb recipe is a great choice for busy weeknights, needing just 15 minutes of prep and can have any type of diced meat you wish to use.
What you will need:
- 700g large potatoes, peeled
- 1 tbsp sunflower oil, plus extra for brushing
- 1 large white onion, sliced
- 4 carrots, chopped into smaller pieces
- 1kg Lamb Diced
- 450ml chicken gravy
- 2 bay leaves
- 2 thyme sprigs
Boil the potatoes in a saucepan of boiling water for 15 mins, then drain and leave them to cool.
Heat oven to 200C. Heat oil in a large frying pan and fry the onions until they start to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onions into a large 2-litre ovenproof dish. Put the diced lamb into the pan, turning, until golden on the outside. Put the diced lamb into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs to give it it’s flavour.
Slice the potatoes to your liking and arrange them over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper (this will make them extra crunchy) Bake in the oven for 20-25 mins until the potatoes are starting to become crisp at the edges, and the gravy is bubbling.
You don’t need to rest this dish, serve hot and enjoy!