Garlic roast lamb with hotpot potatoes

Garlic roast lamb with hotpot potatoes

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(4 ratings)

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Cooking time

Prep: 25 mins Cook: 2 hrs, 15 mins Plus resting

Skill level

Easy

Servings

Serves 8

A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
712
protein
55g
carbs
52g
fat
31g
saturates
15g
fibre
7g
sugar
6g
salt
0.5g

Ingredients

  • 1.8kg part-boned leg of lamb
  • 5 garlic cloves, sliced
  • a few rosemary sprigs
  • a few thyme sprigs, plus a few extra to serve
  • 50g butter
  • 2 large onions, thinly sliced
  • 400g pack diced mutton or lamb shoulder, finely choppped
  • 2kg large potatoes, such as King Edwards, thinly sliced
  • 300g carrots, sliced at an angle
  • 3 tbsp plain flour
  • 700ml lamb or beef stock, plus 450ml (optional)
  • 2 tbsp Worcestershire sauce
  • steamed green beans and wilted spinach with nutmeg (optional), to serve

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Method

  1. Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
  2. Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.
  3. Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.
  4. Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
  5. Drain the fat from the lamb’s roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach – add a little grated nutmeg to the spinach, if you like.

Recipe from Good Food magazine, April 2013

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Comments

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whats4t's picture

Personally can`t see the point of using lamb twice in the same recipe, it not only increases the saturated fat content of the meal but makes it an expensive one. it`s really two meals on one plate!!

bezann1's picture
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Delicious, amazing, tasty. Followed the recipe without any changes.

kimriley101's picture
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Lovely dish and so easy. I added a little black pudding to the hotpot potatos for an extra kick.

kimriley101's picture
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Lovely dish and so easy. I added a little black pudding to the hotpot potatos for an extra kick.

irenevandertop's picture
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I did it without the diced mutton/lamb and used a lamb roast (shoulder) which is without the bone. It was sublime. Seriously, without doubt one of the finest dishes I've ever cooked. Goes very well with a Merlot.

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