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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 449.4
  • Total Fat: 11.4 g
  • Cholesterol: 97.5 mg
  • Sodium: 474.2 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 36.7 g

View full nutritional breakdown of Hairy Dieters Lean Lamb Hotpot calories by ingredient
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Hairy Dieters Lean Lamb Hotpot

Submitted by: WAHZOE

Introduction

I've lowered the amount of lamb in this from the original recipe. I've lowered the amount of lamb in this from the original recipe.
Number of Servings: 4

Ingredients

    600g well trimmed lamb leg meat
    2 tsp oil
    2 medium onions, peeled and thinly sliced
    5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
    3 tbsp plain flour
    600ml lamb stock made with one stock cube
    1 tbsp fresh thyme (or 1/2 tsp dried)
    1 stalk fresh rosemary (or 1/2 tsp dried)
    2 tbsp worcestershire sauce
    flaked sea salt
    freshly ground black pepper
    3 medium potatoes (about 500g raw weight)

Tips

Serve with freshly cooked greens.


Directions

Trim all visible fat from the lamb and cut into rough 3cm chunks. Season generously with salt and pepper.

Heat the oil in a large non stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish (it will need to hold about 2.5 litres).

Tip the onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme, rosemary and Worcestershire sauce. Stir well.

Preheat the oven to 170c (150c fan), Gas 3 1/2. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight fitting lid.

Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling - if the meat is done the knife should slide in easily.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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