Hairy Bikers Lamb Hotpot Recipe
If you want a cozy meal, try the Hairy Bikers Lamb Hotpot Recipe. This dish is a true British classic. It is warm, filling, and perfect for cold nights.
Ingredients
- 700 g lamb neck fillets cut into chunks.
- 2 large onions thinly sliced.
- 3 carrots peeled and sliced into rounds.
- 2 tablespoons of plain flour.
- 500 ml hot lamb stock or beef stock.
- 2 teaspoons of Worcestershire sauce.
- 1 teaspoon of dried thyme or two fresh sprigs.
- 2 bay leaves.
- 900 g potatoes like Maris Piper, peeled and sliced thin.
- 25 g butter melted.
- Salt and black pepper to taste.
Instructions
Preheat the Oven
- Set your oven to 170°C or Gas Mark 3. A slow heat is very important for tender meat. This ensures the lamb becomes soft while the potatoes cook perfectly.
Brown the Lamb
- Place the lamb chunks in your casserole dish with a little oil. Cook them over medium heat until they turn brown. Remove the meat and set it aside on a clean plate.
Soften the Vegetables
- Add the sliced onions and carrots into the same pot. Cook them for about five minutes until they start to soften. The onions should look clear and smell sweet.
Add Flour and Stock
- Stir the flour into the vegetables for one minute. Slowly pour in the lamb stock while stirring constantly. This will create a thick and smooth gravy base.
Season the Base
- Add the Worcestershire sauce, thyme, and bay leaves to the pot. Put the browned lamb back into the liquid. Season everything well with salt and black pepper.
Layer the Potatoes
- Arrange the potato slices on top of the meat mixture. Start from the edge and work inward in a circle. They should overlap like fish scales for a pretty look.
Brush with Butter
- Brush the melted butter over the top of the potatoes. This helps them turn golden and crispy in the oven. A little extra salt on top adds a nice crunch.
Bake the Hotpot
- Cover the dish with a tight lid and bake for 90 minutes. After that, remove the lid. Bake for another 30 minutes to brown the top layer.
Notes
- Use the right lamb: Lamb neck is the best choice for this slow-cooked recipe.
- Add kidneys: For a traditional Lancashire style, add two chopped lamb kidneys.
- Crispy top: If the potatoes are not brown enough, use the grill for two minutes.
- Vegetable swap: You can add leeks or swede for extra flavor and texture.
- Gluten-free: Use cornflour instead of plain flour to thicken your delicious gravy.
- Herbs: Fresh rosemary also works beautifully with lamb if you lack thyme.