Leftover Lamb Hot Pot Recipes

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LEFTOVER LAMB LANCASHIRE HOT POT



Leftover Lamb Lancashire Hot Pot image

A leftover lamb Lancashire hot pot is a wonderful meat and potatoes dish that is perfect for using leftover roast lamb! This one-pot comfort meal features lamb, potatoes, and veggies that are braised in the oven with a savory gravy until delightfully tender- it's as tasty as it sounds!

Provided by Angela

Categories     Casseroles     Dinner Recipes     Leftover Ideas

Time 2h

Number Of Ingredients 11

1 Tbsp olive oil ((extra virgin))
1 cup yellow onion ((diced))
1 cup carrots ((sliced))
1 lb roast lamb ((lamb leftovers, diced into bite size pieces))
1 ½ Tbsp all-purpose flour
1 Tbsp Worcestershire sauce
½ tsp each, salt & pepper ((to taste))
2 cups lamb stock ((or chicken broth))
2 bay leaves
1 lb russet potatoes ((or Yukon Gold potatoes, thinly sliced))
1 Tbsp butter ((melted, for brushing over the top))

Steps:

  • Preheat your oven to 325°F (170°C) and heat the olive oil in a Dutch Oven over medium-high heat.
  • Once the oil begins to shimmer add the onion and carrot then saute for 3-4 minutes, until the onion is fragrant and the carrots are beginning to become tender. Stir in the diced leftover lamb and all-purpose flour.
  • Continue stirring the ingredients for about 1 minute, then add Worcestershire sauce, salt, pepper, stock or both, and bay leaves. Bring to a simmer, then remove from heat.
  • Top the gravy with sliced potatoes, arranging them from the outer edge inward to the center of your Dutch oven. Layer as needed, then brush the potatoes with melted butter.
  • Cover your dish with the lid and bake at 325°F (170°C) for 1 hour. Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.

Nutrition Facts : Calories 387 kcal, Carbohydrate 30 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 631 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

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