Easy Lamb Hotpot Recipe with Autumn Vegetables

Slow-cooked lamb and autumn veg one pot

Name: Slow-cooked lamb and autumn veg one pot
Total time: 4 h
Yield: serves 6
Ingredients: rosemary 3 sprigs, leaves stripped and chopped, plus a few whole sprigs; garlic 2 cloves, crushed; olive oil 3 tbsp; whole leg of lamb 2kg; celery 2 sticks, cut into 4-5cm lengths; carrots 6 medium, halved lengthways and cut into 4-5cm lengths; baby leeks 6, cut into 4-5cm lengths; small turnips 4, quartered; white wine 250ml; chicken stock 200ml; baby plum tomatoes 300g, halved

4 hours
serves 6
Easy

Check out our easy slow-cooked lamb with crunchy autumnal veggies. This hearty one-pot is lovely served with cooked grains such as pearl barley or spelt

September 22, 2018 at 12:02 pm

Ingredients

rosemary 3 sprigs, leaves stripped and chopped, plus a few whole sprigs
garlic 2 cloves, crushed
olive oil 3 tbsp
whole leg of lamb 2kg
celery 2 sticks, cut into 4-5cm lengths
carrots 6 medium, halved lengthways and cut into 4-5cm lengths
baby leeks 6, cut into 4-5cm lengths
small turnips 4, quartered
white wine 250ml
chicken stock 200ml
baby plum tomatoes 300g, halved

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.
Step 2

Cover the tin with a double sheet of foil and cook for 2¹/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.