Description
Slow Cooker Lamb Hotpot is the ultimate comfort food, perfect for any occasion. This hearty dish features tender chunks of Welsh lamb simmered with a medley of root vegetables in a rich, savory gravy. Topped with crispy, golden potatoes, this meal not only warms your soul but is also effortless to prepare. Just brown the ingredients and let the slow cooker work its magic while you go about your day. Ideal for family dinners or cozy nights in, this recipe will become a favorite in your household.
Ingredients
Scale
- 2 pounds Welsh lamb (shoulder or neck, cubed)
- 2 onions (diced)
- 2 leeks (finely diced)
- 2 cups chicken stock
- 2 carrots (cut into small cubes)
- 2 parsnips (peeled and diced)
- 3 large baking potatoes (sliced thinly)
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp plain flour
- 1 tsp salt
- 1 tbsp tomato paste
- ½ tbsp seedless raspberry jam
- 1 tsp garlic paste
- 2 bay leaves
- 1 tsp fresh thyme
- 1 tbsp melted butter for brushing
Instructions
- Brown the seasoned lamb in vegetable oil until seared on all sides. Set aside.
- In the same pan, sauté onions and leeks in butter until softened.
- Mix flour with a bit of stock to create a thick gravy; add Worcestershire sauce, tomato paste, garlic paste, and raspberry jam.
- Transfer the onion-leek mixture to the slow cooker and combine with browned lamb, remaining stock, carrots, parsnips, and bay leaves.
- Layer sliced potatoes on top; season with thyme. Cover and cook on HIGH for 7-8 hours.
- For a crispy finish, brush potatoes with melted butter and place under a hot grill for 5-7 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg