Lamb hotpot
Chef:
Lidl
Prep:
20 mins
Cook:
80 mins
This delicious lamb hotpot is simple, budget friendly and the perfect family dinner.
3 tbsps Primadonna extra virgin olive oil
Inisvale fresh Irish half leg of lamb
500g shallots, peeled
1 bulb (40g) garlic, peeled
6 rooster potatoes (about 1.2kg), peeled
1 large sprig of fresh thyme
Freshly cracked Kania salt & pepper
750ml water
2 tbsp Acentino balsamic vinegar
50ml Tio Nico sherry cream (optional)
1 bag Meadow Fresh spinach
Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the lamb from the packaging and pat dry with kitchen paper.
Pour the olive oil into a large lidded oven-proof pot over a high heat. Once the oil is hot, add the lamb and brown carefully on all sides. en remove and set aside on a plate.
Add the shallots to the pot and fry gently for 2 – 3 minutes, before adding the whole peeled cloves of garlic. Add the potatoes whole and turn them around in the juices. Add the thyme.
Set the browned lamb in a well in the middle of the vegetables and season well.
Then add the water, balsamic vinegar and sherry, if using. Bring to the boil, cover with a lid and put the pot into the oven for 70 minutes.
Once ready, remove the dish from the oven and allow to rest with the lid on for a further 10 – 15 minutes. Remove the lamb, carve and keep it warm. Reheat the vegetables and add the spinach, warming until it wilts. Check the seasoning and serve the sliced lamb with the cooked vegetables and juices. Garnish with more fresh thyme.
Serves
4
Preparation Time
20 minutes
Cooking Time
80 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Budget, Family Dinners, One Pot
Cuisine
Irish
Special Info
Gluten free, Egg free, Dairy free
Level of Difficulty
Medium
