Lighter Lamb Hotpot

Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.

Healthy Dinner Lamb Dairy Free Potato One Pot

Estimated Nutrition

Calories

455

kcal / serving

1820 kcal total

Carbs

47g

per serving

188 g total

Fat

14g

per serving

56 g total

Protein

31g

per serving

124 g total

Cook Time

115

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Worcestershire Sauce

check for gluten-free if needed

tbsp

Tomato Puré

GrainsCereals

tbsp

Plain Flour

Liquids

500

Beef Stock

made from diluted stock pot

Meat

500

Lamb Leg Steak

all visible fat removed, cut into bite-size pieces

NutsSeeds

clove

Garlic

thickly sliced

handful

Rosemary

small handful, fresh, finely chopped

sprig

Thyme

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided into teaspoons

Vegetables

piece

Onion

roughly chopped

250

Celery

thickly sliced

400

Carrot

peeled and thickly sliced

650

Potato

cut into thick slices

Method

Fry the onions, garlic, celery, and carrots in 5ml of oil for 4 minutes.

Stir in the herbs and flour and cook for 3 minutes.

Brown the lamb in 5ml of oil in a casserole dish for 8 minutes and set aside.

Preheat the oven to 160°C.

Add the lamb, 500ml stock, Worcestershire sauce, and tomato purée and boil.

Layer potatoes on top, season, cover, and bake for 90 minutes.

Increase heat to 200°C, brush potatoes with 5ml of oil, and bake uncovered for 15 minutes.