Lamb is definitely my favourite roast but unlike chicken and beef it isn’t very pleasant cold in a salad or sandwich. It is great in a curry or tagine but I had some potatoes left over so I went for a hotpot for a change. This was so tasty, my lamb had a spice rub on it so that really added a depth of flavour to the sauce. The mixture of soft and crispy potatoes finish it off nicely. Recipe from frugalfeeding.

Ingredients (serves 4)

• 500g leftover lamb, large chunks
• 1 onions roughly chopped
• 1 shallot, finely chopped
• 2 sticks of celery, finely sliced
• 1 carrot, diced
• knob of butter
• 3 bay leaves
• 500ml lamb stock
• 2 tbsp fresh thyme, finely chopped (keep stalks)
• 3 medium potatoes, thinly sliced
• olive oil spray

 

Directions

1. Melt the butter in a large saucepan and sauté the shallots and onions, along with the celery and carrot. After 5 minutes tip in the bay leaves, thyme stalks, stock and meat. Simmer for an hour.
2. Meanwhile, thinly slice your potatoes and preheat your oven to 180 degrees fan. After an hour has elapsed remove the saucepan from the heat and stir in the fresh thyme leaves.
3. Transfer the contents of the saucepan to a suitably sized oven dish and layer neatly with the potatoes. This works best if you do a rough layer underneath, followed by a tidy layer on top.
4. Spray with the oil and pop in the oven for 1 hour. After an hour turn the heat up to 200 degrees fan and cook for a further 30 mins until crispy.