Lamb hot pot

Ingredients

• 8lamb chops
• To tasteoil
• 1onion, finely sliced
• 450 gpotatoes, peeled and thinly sliced
• 2carrots, peeled and thinly sliced
• 1 packparsley, chopped
• 650 mllamb or chicken stock
• To tastebutter
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 180°C (160°C fan, Gas 4).

2. 2

   Brown the lamb

   Trim any excess fat from the chops. Heat a little oil in a pan and brown the chops thoroughly, then set them aside.

3. 3

   Soften the onion

   Fry the sliced onion in the same pan until tender.

4. 4

   Layer the ingredients

   In a large casserole, layer the lamb, onion, potatoes and carrots, adding chopped parsley and seasoning as you go. Keep enough potato slices back to make a thin top layer.

5. 5

   Add stock and butter

   Pour in the stock and dot the top layer with butter. Cover the casserole and cook for 1 hour.

6. 6

   Brown the topping

   Remove the lid and cook for a further 30 minutes, until the potato topping is crisp and golden.

What is lamb hot pot?

Hot pot is a British-style casserole built around layers of meat and sliced potatoes, cooked together until tender. This version uses lamb chops with onion and carrots, with potato on top to catch the heat and turn crisp.

Browning the chops first adds colour and flavour, while the stock helps the layers cook into a hearty, savoury dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 32g protein, 23g carbs, 31g fat.

The potatoes and carrots provide most of the carbohydrates, while lamb chops contribute much of the protein and fat. Serve a portion with green vegetables to add freshness and make a more balanced plate.

Choosing the ingredients

Lamb chops: Trim only the excess fat before browning; the chops provide the main flavour and protein in the casserole.

Potatoes and carrots: Slice them thinly so they cook through in the covered stage. Keep the reserved potato slices for a neat, even topping.

Stock and parsley: Lamb stock gives a deeper flavour, while chicken stock works as an alternative. Parsley brings a fresh note through the layers.

Why brown the chops first?

Browning the lamb well before layering gives the meat a more developed savoury flavour. Work in batches if the pan is crowded, so the chops brown rather than steam.

Frying the onion until tender before assembling softens its sharpness and starts the cooking process.

Building the layers

Layer the ingredients evenly and season as you go, so the seasoning is not confined to the top. Aim to distribute the carrots and onion between the chops and potato slices.

Finish with a thin layer of potato and dot it with butter. This exposed surface is what becomes crisp and golden after the lid comes off.

Checking doneness

Keep the casserole covered for the first hour so the ingredients cook gently in the stock. The potato slices should be tender when pierced before the final uncovered stage is complete.

After removing the lid, look for a crisp, golden top. If it needs more colour, continue cooking until it reaches that cue.

Timing and serving

The recipe calls for 1 hour covered, followed by 30 minutes uncovered. Allow time beforehand to trim and brown the chops, soften the onion and assemble the layers.

Serve the hot pot straight from the casserole, with a green vegetable such as peas or cabbage alongside. The vegetables add freshness to the rich lamb and potato layers.

Recipe notes & tips

• Slice the potatoes and carrots to a similar thickness so they cook evenly.
• Pat the chops dry before browning to help them colour well.
• Brown the chops in batches if they do not fit comfortably in the pan.
• Season between the layers rather than only on the surface.
• Keep the reserved potato topping thin so it can crisp in the final stage.

Variations

• Use chicken stock: Choose it instead of lamb stock for a milder savoury base.
• Add a herb note: Layer in a little extra chopped parsley if you enjoy its fresh flavour.
• Include another root vegetable: Add thin slices of a root vegetable alongside the carrots.
• Make the top richer: Dot the potato layer with a little more butter before baking.
• Serve with greens: Add peas, cabbage or another green vegetable on the side.

Common mistakes to avoid

• Crowding the pan: The chops may steam rather than brown; cook them in batches.
• Thick potato slices: They may not become tender in time; slice them thinly and evenly.
• Skipping the covered stage: The layers need the covered cooking time to soften; keep the lid on for the first hour.
• Too much topping: A thick potato layer can brown before the layers beneath are ready; finish with a thin layer.
• Removing the lid too early: The top will not crisp during covered cooking; uncover for the final 30 minutes.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot throughout, in the oven or microwave; the potato topping may be less crisp after storage.

Frequently asked questions