Olive Magazine
A lamb hotpot in a casserole dish with fresh herbs

Lamb hotpot with wild garlic

Published: March 23, 2021 at 1:28 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A classic Lancashire hotpot made with a spring-inspired twist from wild garlic and watercress butter. This comforting classic has got family-favourite written all over it

Nutrition:
NutrientUnit
kcal860
fat41.4g
saturates19.9g
carbs62.2g
sugars10.7g
fibre8.3g
protein55.5g
salt0.6g
Advertisement

Try this springtime lamb hotpot with wild garlic, then check out our classic lamb hotpot, chicken hotpot, Lancashire hotpot and mini lamb hotpots.

Use a mandoline for perfect slices of potato so they all cook evenly, or a sharp knife will do the trick. Cooking with the lid on ensures the potatoes cook through in the steam, then uncovered gets them lovely and crisp, and thickens up the sauce. Serve on its own or with some steamed greens or a watercress salad tossed in a sharp vinaigrette.

Ingredients

  • 1 tbsp vegetable oil
  • 1 kg diced stewing lamb (neck or leg)
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, crushed
  • 25g plain flour
  • 500ml lamb stock
  • a dash Worcestershire sauce
  • 1 tbsp redcurrant jelly
  • 2 sprigs rosemary
  • 1kg medium-sized potatoes, peeled and cut into 2-3mm-thick slices

WILD GARLIC AND WATERCRESS BUTTER

  • 15g wild garlic, (or 15g spinach and 1 garlic clove), roughly chopped
  • 15g watercress, plus more to serve
  • 75g unsalted butter, softened
  • ½ lemon, zested

Method

  • STEP 1

    Heat the oil in a wide ovenproof pan or shallow casserole. Season the lamb pieces and sear all over for 5 minutes, then scoop out of the pan. Add the onions and carrots, fry for 5 minutes, then stir in the garlic and flour. Mix well, then add the lamb back in with any resting juices. Pour over the lamb stock, then stir in the redcurrant jelly and rosemary. Bring to a simmer and bubble for 5 minutes.

  • STEP 2

    Blend together the butter ingredients in a small food processor until smooth.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5. Remove the hotpot from the heat, and arrange the potato slices over the top in a spiral, working towards the middle. Dot over half the butter and transfer to the oven, covered with a lid or tightly wrapped in a sheet of foil, for 1 hour until the potatoes are tender.

  • STEP 4

    Turn up the oven to 200C/180C/gas 6. Dot with the remaining butter and cook, uncovered, for another 30 minutes to crisp up the potatoes. Transfer under the grill for an extra 5 minutes for really crispy potatoes. Scatter with a little more watercress to serve, if you like.

Enjoy more of our lamb recipes

A serving platter full of lamb meatballs with little bowls of crudites and dips surrounding it
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content