Winter Lamb Hotpot

A lighter traditional hotpot with browned lamb chops, parsnips, onions, and potatoes slow-cooked in a shallow ovenproof pan.

Lamb Main Course British Winter Stew

Estimated Nutrition

Calories

820.2

kcal / serving

1640.4 kcal total

Carbs

54.3g

per serving

108.5 g total

Fat

42.3g

per serving

84.6 g total

Protein

56.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

For dredging

Meat

piece

Lamb Neck Chops

Thick cut

NutsSeeds

clove

Garlic

Peeled and halved

Salt

To taste

Black Pepper

Freshly ground, to taste

sprig

Rosemary

Fresh

OilsFats

Olive Oil

Fruity

Vegetables

piece

Onion

Peeled and cut into wedges

piece

Parsnip

Peeled and cut into sixths

piece

Potato

Small, cut in half

Method

Preheat the oven to 170°C.

Dredge lamb chops in flour and brown them in olive oil in an ovenproof pan.

Remove lamb and cook onions, parsnips, and garlic in the same pan for 3 minutes.

Season with salt, pepper, and rosemary.

Return lamb to the pan, add potatoes, and cover with enough water to submerge ingredients.

Place a circular piece of greaseproof paper over the contents and cover with a lid.

Bake for 60 minutes until the meat is tender.