Lovely Leftovers Lamb Hotpot Recipes

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

Ingredients

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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