Quick Lamb & Leek Hotpot

A comforting lamb and leek hotpot topped with sliced potatoes and served with green beans.

🔎 Equipment

Saucepan, frying pan, ovenproof dish, grill, knife

🥘 Ingredients

• White potatoes - 100 g
• Diced lamb leg steak - 125 g
• Oil - ¾ tsp
• Leek - ¼
• Fresh rosemary - ½ sprig
• Low-salt lamb gravy - 125 ml
• Green beans - 40 g
• Butter - ¼ tbsp
• Black pepper - To taste

👨‍🍳 Method

1. Fill a saucepan with water and bring to the boil. Peel and slice the potatoes about 0.5cm thick and cook for 8–10 minutes.
2. Meanwhile, heat a frying pan over a high heat and dry-fry the diced lamb for about 5 minutes, until browned on all sides.
3. Clean, trim and slice the leek and chop the rosemary. Add them to the lamb with the oil and fry for 2–3 minutes, until the leek has softened slightly.
4. Prepare the gravy according to its instructions, add it to the pan and simmer gently for about 20 minutes, until the lamb is thoroughly cooked. Season with black pepper and transfer to an ovenproof dish.
5. Preheat the grill. Drain the potato slices and allow them to cool. Arrange them overlapping in a single layer over the lamb mixture. Melt the butter and brush it over the potatoes.
6. Grill for about 5 minutes, until golden and bubbling. Meanwhile, cook the green beans in boiling water for 5–10 minutes until soft, then drain and discard the water.
7. Serve the hotpot with the green beans.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Quick Lamb and Leek Hotpot ↗

View the original recipe on the source website