Lamb hotpot recipe

Lovely lamb hotpots

Crispy potato topping & fresh mint sauce

Lamb hotpot recipe

2 hrs 10 mins (10 minutes prep, 2 hours cook)

Not Too Tricky

serves 4

nutrition per serving

383

Calories


18.4g

Fat


8.4g

Saturates


10.4g

Sugars


1.2g

Salt


22.6g

Protein


33.4g

Carbs


4.4g

Fibre


of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

3 red onions

400g lamb neck fillet

6 teaspoons mint sauce

4 teaspoons umami paste

500g potatoes

Method

  1. Preheat the oven to 170ºC/325ºF/gas 3.
  2. Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray.
  3. Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper. Stir well.
  4. Quickly scrub the potatoes and rattle them through the thick slicer attachment of a food processor so they’re just under ½cm thick. Divide between the bowls, overlapping them slightly to cover.
  5. Press down on the potato layer to compact everything, then cover with tin foil and bake for 2 hours, removing the foil for the last 30 minutes.
  6. Spoon over the remaining mint sauce, and tuck in.

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