Lamb 'Hotpot' with Potato

Succulent lamb chunks seared and simmered in a red wine sauce, topped with crispy roasted buttered potato slices and carrots.

Dinner Quick Lamb British Potato

Estimated Nutrition

Calories

942.5

kcal / serving

942.5 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

76.4g

per serving

76.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

for coating lamb

Dairy

Butter

melted

Liquids

Red Wine

100

Water

Meat

200

Lamb Chop

boned and cut into bite sized chunks

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying

Vegetables

0.5

piece

Potato

peeled and cut into thin round slices

0.5

piece

Carrot

peeled, sliced, blanched and refreshed

Method

Season potatoes and roast for 12 minutes on a baking tray until golden.

Preheat the oven to 200°C.

Serve lamb on a plate topped with the roasted potatoes and blanched carrots.

Season the thickened sauce with salt and pepper.

Add red wine and water, then simmer until the sauce reduces by half.

Season lamb, coat in flour, and fry until browned on all sides.

Heat olive oil in a large frying pan over a medium to high heat.

Coat the potato slices in the melted butter.