Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
Thank you for signing up!
You'll start receiving our newsletters, promotions and offers shortly
- Recipes //
- Leftovers
-
preparation 10 Minutes -
cook time 15 Minutes -
Serves 4
Indulge in this flavoursome and comforting lamb hotpot recipe. This is an easy way to use up any leftover roast lamb - all you need to do is add some extra veg and a bit of stock. It's one of our favourite leftover lamb recipes, as it's the ultimate British comfort food!
- 400g baby/salad potatoes (such as Charlotte), sliced into 3
- 2 tbsps rapeseed oil
- 2 medium onions, roughly chopped
- 2 carrots, sliced thinly
- 1 leek, thinly sliced
- 400g cooked lamb, from a leftover roast, cut into chunks
- 1 tsp plain flour
- 1 tbsp Worcestershire sauce
- 400ml lamb stock (or chicken stock), homemade or with stock cubes
- 2 rosemary sprigs
- Salt and black pepper, to season
Preheat your oven to 200°C/Fan180°C/Gas 5.
To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the cooked lamb and continue cooking for 2-3 minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the cooked lamb into a medium sized ovenproof dish, top with a layer of potato, place in the oven and cook for 10-15 minutes. This is perfect with pickled red cabbage or any vegetable of your choice. You can also serve it with crusty bread to mop up the delicious sauce.
Cook's Tip: If you had a lamb leg for your Sunday roast, you'll also have some lamb bones, which you can boil to make a delicious stock (use it to make everything from lamb pilau to harira, a Middle Eastern soup, or even this leftover meat recipe again).
- Leftovers
- Main
- Supper
- Autumn
SERVE THIS WITH...
30 minutes
Serves 6
Sunday Lunch Leftovers Salad
40 Minutes
Serves 2
Ingredients
- 400g baby/salad potatoes (such as Charlotte), sliced into 3
- 2 tbsps rapeseed oil
- 2 medium onions, roughly chopped
- 2 carrots, sliced thinly
- 1 leek, thinly sliced
- 400g cooked lamb, from a leftover roast, cut into chunks
- 1 tsp plain flour
- 1 tbsp Worcestershire sauce
- 400ml lamb stock (or chicken stock), homemade or with stock cubes
- 2 rosemary sprigs
- Salt and black pepper, to season
Method
Preheat your oven to 200°C/Fan180°C/Gas 5.
To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the cooked lamb and continue cooking for 2-3 minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the cooked lamb into a medium sized ovenproof dish, top with a layer of potato, place in the oven and cook for 10-15 minutes. This is perfect with pickled red cabbage or any vegetable of your choice. You can also serve it with crusty bread to mop up the delicious sauce.
Cook's Tip: If you had a lamb leg for your Sunday roast, you'll also have some lamb bones, which you can boil to make a delicious stock (use it to make everything from lamb pilau to harira, a Middle Eastern soup, or even this leftover meat recipe again).
Because you enjoyed this recipe, you'll love these
-
Main Braised cima di rape...
-
Baking White Spelt Pistachio...
45-45 minutes
-
Celebrating Holi? Try...
-
Baking Mushroom Hand Pie
35 minutes
Serves 4
-
Main 35 minutes
Serves 1
-
Main Spinach and Four...
1 hour 15 minutes
Serves 4-6
-
Main Mary Berry’s Easy...
1 hour, 10 minutes
Serves 4-6
-
Breakfast Traditional Welsh...
10 minutes
Serves 8
View All Recipes
Still hungry? Why not have another course
-
Baking
-
Breakfast
-
Brunch
-
Drinks
-
Leftovers
-
Light Bites
Download your FREE Guide
40 British Producers You Need to Know
© 2024 Aceville Publications Ltd.