Lamb and Potato Hotpot

Charmaine Lu -
  • 50g butter
  • 2 leeks, white part only, sliced
  • 1 sliced onion
  • 1 tbsp olive oil
  • 1 kg lamb shoulder, diced
  • 2 crushed garlic cloves
  • 2 tbsp pearl barley
  • 800g waxy potatoes, thinly sliced
  • 300ml lamb stock
  • 1 tsp chopped thyme
  • 5 tbsp thick cream
  • 3 tbsp chopped parsley
  • Preheat the oven to 170C and grease a casserole dish. Pop half the butter in a pan and cook the leeks and onion for 5 mins to soften. Transfer to a plate. Add the oil to the pan and brown the lamb all over, then transfer to a separate plate. Add the barley and garlic to the pan, season well, cook for a minute or so and then return the lamb to the pan. Stir to combine.
  • Place half the sliced potatoes in the base of the casserole. Layer the meat on top, followed by the leek and onion mixture. Flatten the contents a little with the back of a wooden spoon, then overlap the rest of the sliced potatoes on top.
  • Pour in the stock, sprinkle with thyme, then place the lid on the casserole and bake in the oven for about 2 hours. Brush the potatoes with the cream, then return to the oven without the lid for 30 mins more. Serve straight from the dish sprinkled with parsley, and enjoy.
6 hrs
2 serving