Simple lamb and swede hotpot
- February 2007
- Serves 4
- Takes 15 minutes to make and 1 hour in the oven
Lamb and root vegetables make the best layered hotpot and this recipe is really is so simple to make. Using colourful swede makes it that little bit different to a more traditional hotpot too.
- 18g (6.3g saturated)
- 16.6g (12.9g sugars)
- 1 tbsp olive oil
- 1 large red onion, thinly sliced
- 2 garlic cloves, chopped
- 4 lamb leg steaks, bone in, or loin chops
- 4 fresh thyme sprigs, plus extra to garnish
- 2 tsp cornflour
- 100ml red wine
- 2 tbsp cranberry jelly or sauce
- 1 (about 650g) swede, halved and very thinly sliced
- 200ml fresh lamb stock, hot
- 1 tsp butter
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
- Top the onion mixture with the lamb and thyme, and season again. Dissolve the cornflour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
- Arrange the slices of swede on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede has coloured on top. Serve garnished with extra thyme, if you like.
This dish can be made with ready-cut cubes of lamb but choosing a chop or steak with the bone in will give extra flavour.
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