Looking for a hearty and flavourful meal to warm you up? Try our mouth-watering Minted Lamb Hotpot recipe! Quick, easy, and oh-so-tasty!
Well, quick-ish.
It needs a while to simmer and bake, but the active cooking time is fairly low, and you can do other things, you don’t need to watch it like a hawk.
I love a minty lamb hotpot. Lamb and mint is such a delicious combination, and it works in a wide variety of recipes.
This lamb and mint hotpot is tasty, warming, and filled with lovely flavours and textures.
What Makes This Lamb and Mint Hotpot So Good
Minty lamb stew with potato topper is the perfect family dinner because:
- It’s ideal if you fancy a change from Sunday lunch.
- Mint and Lamb Hotpot is filling and super warming, a fantastic comforting dinner.
- It’s great for kids because they are probably already familiar with the flavours.
- This is an easy minted lamb hotpot recipe.
- It’s a one-pot recipe, so not as much washing up!
Ingredients for Minted Lamb Hotpot
One of the best things about this hotpot recipe is that there are no fancy ingredients, and you can make a few changes if you need to.
I use:
Cooking Spray – Cooking oil is fine too.
Diced Lamb – I tend to use a 300g pack and dice the bigger chunks a bit smaller so it goes further. You can use more though if you’d like. If you want a monster hotpot, something like this pack of diced lamb would be delicious.
Salt and Pepper
Yellow Onion
Garlic
Carrots
Swede – Around half a large swede, chopped into 1-2cm chunks.
Lamb Stock
Mint Sauce – Just regular jarred mint sauce is perfect.
Tomato Puree – I have tried this without the tomato puree, and it’s fine, but it’s a nice little extra flavour that I think finishes it off.
White Potatoes – any kind of large white potato is fine.
Butter
Can you Use Fresh Mint?
You can use finely chopped fresh mint instead, tasting to get the right amount.
I prefer to use mint sauce because it’s a store cupboard essential that’s easy to cook with.
Can You Use Olive Oil Instead of Butter?
Yes.
The butter is just to help the potatoes to brown nicely. I often spray them with an olive oil spray instead. It works just as well and the potatoes taste great.
Can You Use Leftover Lamb?
You can make this recipe with leftover lamb. Just make sure the lamb has been stored safely, skip the browning part, and check that it is piping hot before serving.
Tips for Making a Lamb Hotpot with Mint
You can get the full recipe for this lamb and mint hotpot at the bottom of this post, but my top tips are:
- Chop any large chunks of lamb up smaller so it spreads out further.
- Slice the potatoes to around 2-3mm thick.
- Cool the stew for 10-15 minutes, so that it settles and thickens slightly before adding the potatoes.
- Lamb is fattier than other meats you might use, so it’s normal for there to be some fatty scum floating on the top as your sauce simmers, you can just skim this off with a spoon and discard or stir it in if you prefer.
- Taste the sauce after it’s been simmering for a while and add more mint to taste.
- Aim to cover as much as you can with the potatoes, but don’t layer them too thick, or they won’t bake as well. Don’t worry about a few gaps.
What to Serve with Hotpot
You can serve minted lamb hot pot as it is, straight out of the cooking dish.
It’s got meat, potatoes, vegetables, and its own gravy, it doesn’t need anything else.
But some crusty bread to mop up the sauce won’t hurt!
Other Lamb Recipes
I love lamb recipes, and especially things like minted lamb casserole that are really comforting. They always seem like a bit of a treat. Some of my favourites include:
- Minted Lamb Burgers
- Lamb Tikka Masala
- Leftover Lamb Ragu
- Mint Lamb Stew with Dumplings
- Greek Lamb Traybake
- Lamb Tagine
- Lamb Rogan Josh
- Lamb and Mint Pie
- Leftover Lamb Hotpot
- Lamb Stir Fry
Minted Lamb Hotpot
Ingredients
- Cooking Spray (or a tablespoon of cooking oil)
- 300 g Diced Lamb
- Pinch Salt and pepper
- 1 Yellow Onion (Finely Diced)
- 3 Cloves Garlic (Crushed)
- 4 Large Carrots (Peeled and Sliced)
- ½ Large Swede (Peeled and Diced into 1-2cm chunks)
- 1 Litre Lamb Stock
- 4 Tablespoons Mint Sauce
- 1 Tablespoon Tomato Puree
- 600 g White Potatoes (Peeled and Sliced into 2-3mm thick rounds)
- 15 g Butter (or Olive Oil Spray)
Instructions
- Heat the oil or spray in a large flameproof, heatproof dish or pan.
- Add the lamb, season with a pinch of salt and pepper and fry for a few minutes until lightly browned.
- Remove from the pan and leave to one side.
- Add the onions to the same pan and fry for 5 minutes over a medium heat, stirring constantly.
- If anything sticks to the bottom of the pan, add a splash of the stock, and scrape the pan with a spatula.
- Add the garlic and fry for a further 3 minutes, stirring often.
- Return the lamb to the pan, with the carrots and swede.
- Add the lamb stock, mint sauce, and tomato puree, and stir well.
- Bring to a simmer.
- Simmer for 30 minutes, until the swede is cooked, and the sauce has reduced a little.
- Remove from the heat and leave for 10 minutes to settle.
- Top with sliced potatoes and either spray with olive oil spray, or dot over butter.
- Bake in the oven for 30-45 minutes until the potatoes are golden brown.
Notes
- If you don’t have a dish that’s suitable for use on the hob and in the oven, like a cast-iron cooking dish, cook the filling in a large pan, before transferring it to an ovenproof dish to bake.
- Taste before topping with potatoes and add more mint sauce if desired.
- If your lamb is very fatty, some scum might gather at the top, you can skim this off with a spoon and discard it.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
