Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •   400g baby/salad potatoes (such as Charlotte), sliced into 3
    •   400g leftover roast lamb, cut into chunks
    •   1 onion, roughly chopped
    •   2 carrots, sliced thinly
    •   1 leek, thinly sliced
    •   2 rosemary sprigs
    •   2 tbsp olive oil
    •   1 tbsp Worcestershire sauce
    •   1 tsp plain flour
    •   400ml lamb stock

Method

1. Turn your oven to 200°C/Gas Mark 5.
2. Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
3. Now add the lamb and continue cooking for a couple more 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.
4. 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.
5. Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
6. This is perfect with pickled red cabbage or any vegetable of your choice.

This great family recipe is thanks to Love-Potatoes Recipes at https://www.lovepotatoes.co.uk/recipes/leftover-lamb-hotpot/