Lamb hotpot with wild garlic

A lamb hotpot in a casserole dish with fresh herbs

Try this springtime lamb hotpot with wild garlic, then check out our classic lamb hotpot, chicken hotpot, Lancashire hotpot and mini lamb hotpots.

Use a mandoline for perfect slices of potato so they all cook evenly, or a sharp knife will do the trick. Cooking with the lid on ensures the potatoes cook through in the steam, then uncovered gets them lovely and crisp, and thickens up the sauce. Serve on its own or with some steamed greens or a watercress salad tossed in a sharp vinaigrette.

  • 100
  • Total time 2 hours
  • Difficulty Easy


  • vegetable oil 1 tbsp
  • diced stewing lamb (neck or leg) 1 kg
  • onions 2, sliced
  • carrots 2, sliced
  • garlic 2 cloves, crushed
  • plain flour 25g
  • lamb stock 500ml
  • Worcestershire sauce a dash
  • redcurrant jelly 1 tbsp
  • rosemary 2 sprigs
  • medium-sized potatoes 1kg, peeled and cut into 2-3mm-thick slices
  • wild garlic 15g, (or 15g spinach and 1 garlic clove), roughly chopped
  • watercress 15g, plus more to serve
  • unsalted butter 75g, softened
  • lemon ½, zested


  • Step 1

    Heat the oil in a wide ovenproof pan or shallow casserole. Season the lamb pieces and sear all over for 5 minutes, then scoop out of the pan. Add the onions and carrots, fry for 5 minutes, then stir in the garlic and flour. Mix well, then add the lamb back in with any resting juices. Pour over the lamb stock, then stir in the redcurrant jelly and rosemary. Bring to a simmer and bubble for 5 minutes.

    Step 2

    Blend together the butter ingredients in a small food processor until smooth.

    Step 3

    Heat the oven to 190C/fan 170C/gas 5. Remove the hotpot from the heat, and arrange the potato slices over the top in a spiral, working towards the middle. Dot over half the butter and transfer to the oven, covered with a lid or tightly wrapped in a sheet of foil, for 1 hour until the potatoes are tender.

    Step 4

    Turn up the oven to 200C/180C/gas 6. Dot with the remaining butter and cook, uncovered, for another 30 minutes to crisp up the potatoes. Transfer under the grill for an extra 5 minutes for really crispy potatoes. Scatter with a little more watercress to serve, if you like.

Enjoy more of our lamb recipes

[image id=”116587″ size=”landscape_thumbnail” align=”none” title=”Lamb, date and pine nut meatballs with labneh and dukkah flatbreads” alt=”A serving platter full of lamb meatballs with little bowls of crudites and dips surrounding it” classes=””]

Nutritional data

  • kcals 860
  • fat 41.4g
  • saturates 19.9g
  • carbs 62.2g
  • sugars 10.7g
  • fibre 8.3g
  • protein 55.5g
  • salt 0.6g

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