Ingredients:
2 pounds Welsh lamb shoulder or neck, cubed
2 onions, diced
2 leeks (white parts only), diced
2 tablespoons oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon minced fresh garlic
2 cups stock (chicken or lamb)
2 carrots, cubed
2 parsnips, cubed
2 bay leaves
3 potatoes, sliced
1 teaspoon fresh thyme
1 tablespoon melted butter (for brushing)
A sprig of rosemary (for garnish)
Optional: 1/2 tablespoon cranberry sauce
Salt and pepper, to taste
Instructions:
Season lamb with salt and pepper, brown in oil, and set aside.
Sauté onions and leeks in butter until soft.
Add flour, stock, Worcestershire sauce, tomato paste, garlic, and cranberry sauce (if using).
In the slow cooker, combine the lamb, sautéed mixture, remaining stock, carrots, parsnips, and bay leaves.
Layer potatoes on top, season with thyme, salt, and pepper.
Cook on high for 7-8 hours.
Brush potatoes with melted butter and broil for 5-7 minutes until crispy.
Garnish with rosemary and serve.
Enjoying the Hotpot
This Slow Cooker Welsh Lamb Hotpot is more than just a meal; it’s a celebration of heritage and warmth. Serve it with your chosen sides and delve into the rich flavors and comforting embrace of this time-honored dish. It’s a delightful way to bring warmth and joy to your dining table.
