Lamb Hotpot

Last week we made a delicious Lamb Hotpot in the slow cooker.

Lamb was on offer at Sainsburys and seeing as the weather was rain rain and more rain last week we had been in the mood for warm comfort food especially after a long day at work. 

So we filled the slow cooker and set the temp to medium and left it cooking all day.
 

We came home to a delicious Hotpot. All we had to do was prepare some veg and we had a yummy evening meal. Slow cookers are fab aren't they! Throw it in, leave it all day and hey presto dinner is ready! 

Here is the recipe I used:

Slow Cooker Lamb Hotpot

1tbsp sunflower oil

6 lamb chump chops

1 onion, chopped

125g button mushrooms

2tbsp plain flour

450ml lamb stock

A good gulg of port

1tbsp tomato purée

1tbsp cranberry sauce

A large handful of dried cranberries

7 large potatoes thinly sliced

Seasoning

Cut the lamb into chunks and quickly fry the lamb in oil till browned on all sides. 

Lift out and place on a plate. 

Add onion and mushrooms to the pan and fry for 2 minutes. 

Stir in the flour, then gradually mix in the stock and port. 

Add the tomato purée, cranberry sauce and dried cranberries. 

Put the lamb in the slow cooker and pour over the sauce.

Arrange the sliced potatoes on top, overlapping the slices in two layers.

Gently press the potatoes down into the sauce and cover and cook on medium for 7-8 hours or until the lamb is tender.

Serve with vegetables and enjoy.