A leftover lamb Lancashire hot pot is a wonderful meat and potatoes dish that is perfect for using leftover roast lamb! This one-pot comfort meal features lamb, potatoes, and veggies that are braised in the oven with a savory gravy until delightfully tender- it's as tasty as it sounds!
1tablespoonbutter(melted, for brushing over the top)
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Instructions
Preheat your oven to 325°F (170°C) and heat the olive oil in a Dutch Oven over medium-high heat.
Once the oil begins to shimmer add the onion and carrot then saute for 3-4 minutes, until the onion is fragrant and the carrots are beginning to become tender. Stir in the diced leftover lamb and all-purpose flour.
Continue stirring the ingredients for about 1 minute, then add Worcestershire sauce, salt, pepper, stock or both, and bay leaves. Bring to a simmer, then remove from heat.
Top the gravy with sliced potatoes, arranging them from the outer edge inward to the center of your Dutch oven. Layer as needed, then brush the potatoes with melted butter.
Cover your dish with the lid and bake at 325°F (170°C) for 1 hour. Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.
Notes
Each 1 cup of sliced carrots is roughly 3 medium carrots. Wash and/or peel depending on your preferences.
For every 1 pound of russet potatoes, you will have approximately 3-3 ½ cups worth of diced or sliced potatoes. Whether or not you peel them is a personal preference, I did not for this recipe.
Storing: This Leftover lamb Lancashire hot pot can be kept in an airtight container in the fridge for 1-2 days max. If your leftover lamb has already been refrigerated for a few days, it's best to eat it right away.
Freezing: To freeze this hot pot, prepare it up to the point you should bake it (step 5). Then cover it tightly, and freeze for up to 2 months. Defrost it in the fridge overnight before reheating.
Reheating: If frozen before baking, start at step 5 and add 10-15 minutes to the total cook time (due to the dish being cold). When reheating fully cooked leftovers, place them in the oven covered and bake at 325°F (170°C) for 20 minutes. Then increase the heat to 400°F (200°C), remove the cover or lid, and bake for 30 more minutes until the potatoes are crisp and the dish is piping hot throughout.
Leftovers should not be reheated more than once to prevent food-borne illnesses.