Transport yourself to the cozy kitchens of Wales with this comforting Slow Cooker Welsh Lamb Hotpot. Made with tender cubed lamb shoulder or neck, hearty vegetables, and aromatic herbs, this traditional dish is the epitome of comfort food. Slow-cooked to perfection, it’s a meal that’s sure to warm both body and soul on chilly evenings. Plus, the convenience of the slow cooker makes it an easy and fuss-free dinner option for any day of the week.
Ingredients:
- 2 pounds of cubed Welsh lamb shoulder or neck
- 2 diced onions
- 2 diced leeks (white parts only)
- 2 tablespoons of oil
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of tomato paste
- 1 teaspoon minced fresh garlic
- 2 cups of stock (chicken or lamb)
- 2 cubed carrots
- 2 cubed parsnips
- 2 bay leaves
- 3 sliced potatoes
- 1 teaspoon of fresh thyme
- 1 tablespoon of melted butter for brushing
- Rosemary sprig for garnish
- Optional: 1/2 tablespoon of cranberry sauce
- Salt and pepper to taste
Instructions:
- Prepare the Lamb:
- In a large skillet or frying pan, heat the oil over medium-high heat. Add the cubed lamb in batches and brown on all sides. Transfer the browned lamb to the slow cooker.
- Cook the Vegetables:
- In the same skillet, melt the butter over medium heat. Add the diced onions and leeks and sauté until softened, about 5 minutes.
- Sprinkle the flour over the vegetables and cook for another 1-2 minutes, stirring constantly.
- Combine Ingredients:
- Transfer the cooked onions and leeks to the slow cooker with the lamb.
- Add the Worcestershire sauce, tomato paste, minced garlic, stock, cubed carrots, cubed parsnips, bay leaves, and fresh thyme to the slow cooker. Stir to combine all the ingredients.
- Layer Potatoes:
- Arrange the sliced potatoes on top of the lamb and vegetable mixture in an even layer.
- Cook in Slow Cooker:
- Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the lamb is tender and the vegetables are cooked through.
- Finish with Butter:
- About 30 minutes before serving, brush the melted butter over the sliced potatoes in the slow cooker to help them brown and crisp up.
- Serve:
- Once the potatoes are golden and crispy, remove the slow cooker insert from the base and let it rest for a few minutes.
- Garnish the Welsh Lamb Hotpot with a sprig of fresh rosemary before serving.
- Optionally, serve with a dollop of cranberry sauce on the side for a touch of sweetness.
Cook’s Tips:
- Meat Selection: Opt for lamb shoulder or neck for this recipe, as they become tender and flavorful when slow-cooked. Trim excess fat from the lamb before cubing it.
- Vegetable Variation: Feel free to customize the vegetable selection based on your preferences. You can add diced celery, turnips, or mushrooms for additional flavor and texture.
- Cranberry Sauce Addition: The optional cranberry sauce adds a delightful sweetness that complements the savory flavors of the hotpot. Feel free to omit it if you prefer a more traditional version.
- Potato Thickness: Ensure the potato slices are evenly sliced and not too thick to ensure they cook through properly.
Enjoy the comforting flavors of Wales with this Slow Cooker Welsh Lamb Hotpot, a hearty and satisfying dish that’s perfect for any occasion. With its tender lamb, flavorful vegetables, and crispy potato topping, it’s a meal that’s sure to please the whole family. Set it in the slow cooker and let it simmer away, filling your home with delicious aromas until it’s time to dig in. Serve this hotpot on chilly evenings for a comforting dinner that’s guaranteed to warm both body and soul.
Indulge in the rich flavors of this Slow Cooker Welsh Lamb Hotpot, a traditional dish that’s perfect for sharing with loved ones.