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Leftover Lamb Hot Pot

  • Time preparation 10 Minutes
  • cook time 15 Minutes
  • Serve 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!

www.lovepotatoes.co.uk
  • 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). 

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). 

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