Lamb Hot Pot

There’s nothing better on a cold winters day (like today – brrrr!) than a warming and delicious lamb hot pot. The great thing with all in one recipes like this is you can start it then leave it alone to do it’s thing. Then come back a few hours later to a hot pot full of magical, bold flavours – it’s making me hungry just writing about it!

As I have mentioned before lamb is one of our favourite meats, although we don’t have chops very often at all. We tend to have lamb with curries more so than just a lamb steak or a chop. I grew up on hot pots and casseroles and remember having breast of lamb as a child in the week with vegetables and gravy. Even though lamb isn’t the heathlest meat to have, it does have a lot of flavour and when is is slow cooked it is very tender. So having it in your diet every so often wont hurt and you will enjoy it even more!

I love my veg so by adding the parsnips, carrots and sprouts you are getting some real goodness in there. This dish is so easy to do and great for a family meal you should definitely give it a go – you wont be disappointed!

Lamb Hot Pot

This lamb hot pot is so easy to cook and simmers away filling your home with wonderful aromas. The final result is incredibly delicious and packed full of rich flavours – it’s a real treat!

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings 3 people

Ingredients

  

• 6 lamb chops
• 1 onion sliced
• 2 carrots chopped chunky
• 2 parsnips chopped chunky
• 1 handful sprouts
• 1 large clove garlic crushed
• 1 tsp dried italian herbs
• 400 g tinned tomatos
• 220 ml vegetable stock
• 200 ml red wine
• 1 sprig fresh rosemary
• 1 oxo cube

Instructions

 

• Fry the chops in a little bit of oil in a large pan until golden brown. Take them out and put them on a plate and set aside.
• Add the onions to the pan and cook until soft.
• Then add the parsnips and carrots and give a good stir.
• Add the garlic and cook for a few minutes. Add the wine to the pan and deglaze (scrape off any bits from the bottom – loads of flavour!).
• Add the tomatoes, vegetable stock and one oxo cube then bring to the boil.
• Place the chops back into the pan and turn the heat right down, coat them thoroughly in the sauce.
• Place a sprig of fresh rosemary, cover and simmer for 2 and a half hours.
• Add a handful of sprouts to your hot pot and cook for about 10 minutes.
• Serve your hot pot with some sweet potato mash and some garden peas. Serve and enjoy!