Sperrin Lamb and Potato Hotpot
Tender Sperrin hill lamb slow-cooked beneath layers of sweet root vegetables and crowned with crisp, golden sliced potatoes.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •deep casserole dish
- •frying pan
- •sharp chef's knife
- •pastry brush
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Preheat the oven to 160C / 140C fan / Gas Mark 3.
- 2
Heat the vegetable oil in a frying pan over medium-high heat.
- 3
Brown the lamb in batches until well coloured, then remove to a plate.
- 4
Toss the browned lamb with the plain flour, salt, black pepper, and chopped thyme.
- 5
Arrange one-third of the sliced potatoes evenly over the base of a deep casserole dish.
- 6
Scatter half of the sliced onions, carrots, and diced swede over the potato base.
- 7
Spread the seasoned lamb pieces in an even layer across the vegetables.
- 8
Top the meat with the remaining onions, carrots, and swede.
- 9
Arrange the remaining potato slices neatly across the top in overlapping concentric circles.
- 10
Pour the hot lamb stock carefully down the inner edge of the casserole dish.
- 11
Cover with a tight lid and bake in the oven for 90 minutes until the meat is tender.
- 12
Remove the lid, brush the top potatoes with melted butter, and bake uncovered at 200C for 30 minutes until crisp.
Chef's tips
Slice the potatoes evenly using a mandoline or sharp knife so the top cooks uniformly. Do not pour the stock over the top potatoes, as washing the starch and butter away prevents crisping. Lamb neck provides the sweetest flavour and richest gravy during slow braising.
Ingredient substitutions
- lamb stock → rich beef stock
- plain flour → cornflour (for a gluten-free alternative)
- swede → parsnip
Storage
Cool completely and store covered in the refrigerator for up to 3 days.
Reheating
Reheat covered in an oven at 180C for 25 minutes, uncovering for the final 5 minutes to recrisp the potato topping.
Common mistakes to avoid
- •Slicing the top potatoes too thick, which leaves them hard instead of crisp.
- •Pouring stock directly over the top potatoes rather than gently down the inside rim.
- •Skipping the initial covered cooking stage, which dries out the lamb before it tenderises.
Serving suggestions
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