Lamb + Potatoes = The love connection you need right now! Soft and crispy potatoes covering juicy lamb meat pieces and veggies… what more could you ask for? An amazing spin on casseroles, this is what you need to make your weekend great. Let’s begin:
Table of Contents
Mini Lamb Hot-Pot
Are you a family of 4? This is one of the easiest lamb hot-pot recipes that will lead to an amazing weekend. Even your kids will love it! A couple of ingredients cooking on low heat for 2 hours and a top lower of potatoes… sounds easy, right?
Ingredients
- Red Onions: 3
- Lamb neck Fillet: 400 g
- Mint Sauce (mint leaves crushed with green chillies and garlic cloves): 6 teaspoons
- Umami Paste: 4 teaspoons
- Potatoes: 500 g
Method
- Switch on the oven to 170ºC
- Dice the lamb and chop the onions. Divide the ingredients into four parts and place them in bowls
- Season with pepper and salt
- Add in one teaspoon of the umami paste and mint sauce
- Add in 150 ml of water in each bowl
- Slice the potatoes and place them in the bowl, covering everything
- Cover the bowls with tin foil and bake in the oven for 2 hours
- Allow to cool for 30 minutes and serve with mint sauce spooned on top
Easy Lamb Hot-Pot
This is an original hot-pot lamb recipe that you can make in less than 2 hours. It doesn’t require many ingredients and is a recipe that you can enjoy day and night. \
Ingredients
- Onion: 1 (diced)
- Carrots: 2 (cut into small pieces)
- Diced Lamb Leg: 600 g
- Lab Sock (Cube or Broth: 1/500 ml
- Potatoes: 3
- Olive Oil
- Pepper and Salt
Method
- Turn on the oven to 180ºC
- Add carrot, onion and oil in a casserole dish. Cover the dish and cook for 5 minutes until the veggies turn brown
- Take the dish off heat. Add in the lamb piece, season with pepper and salt, cover it with foil and place the dish in the oven for one hour
- After an hour, turn the heat up to 200ºC and cook for 30 minutes more until the potatoes turn brown
- Serve with fresh vegetables
Light Casserole Lamb Hot-Pot
A twist on the traditional, this is one of the juiciest lamb recipes that you will come across. Drenched in sauces and fresh herbs, this aromatic lamb dish will have you scraping the dish to get every last bit.
Ingredients
- Olive Oil: 3 teaspoons
- Lamb Leg Steaks (Fat Removed): 600 g (bite-size pieces)
- Garlic Cloves: 2
- Onions: (chopped)
- Celery: 250 g
- Carrots: 400 g (sliced)
- Fresh Rosemary
- Fresh Thyme
- Beef Stock: 500 ml
- Plain Flour: 1 tablespoon
- Worcestershire Sauce: 2 tablespoons
- Tomato Purée: 2 tablespoons
- Potatoes: 650 g (sliced)
- Black Pepper and Salt
Method
- Turn on the oven to 160ºC
- In a pan, heat olive oil and brown the lamb (4 minutes on each side)
- Transfer the pieces onto a plate
- Add one more tablespoon of oil in the pan and then add in the carrots, celery, onions and garlic. Fry for 4 minutes and then add in thyme and rosemary
- Sprinkle flour on top and mix well
- Add the lamb pieces back into the pan and pour in the sauces and stock
- Bring the mixture to a boil and take it off heat
- Layer the potatoes on top, cover the pan with foil and place it in the oven
- Bake for 1 hour and 30 minutes and then raise the temperature to 120ºC
- Bake for 15 minutes more until the potatoes have turned brown
- Spoon a little sour cream on top and serve
So, there you have it — three amazing lamb recipes that will make your day!