Main Meal Recipes > Lamb Fillet Hot Pot

This recipe is part of the October 2008 Recipes Menu

Starter - Oyster Mushroom Savoury Tart
Main Course - Lamb Fillet Hot Pot
Dessert - Apple and Honey Ice Cream with Blackberry Sauce

How to make lamb fillet hot pot:
A very traditional hot pot. Unlike Lancashire Hot Pot this recipe uses fillet of neck of lamb which obviously has no bones and is a very tender and tasty cut.


Lamb Fillet Hot Pot
2lb lamb fillet of neck
2 bay leaves
1 tablespoon chopped fresh mixed herbs
freshly ground black pepper
1 pint vegetable stock
1 large onion, peeled and sliced
1 large leek, trimmed, washed and sliced
2 large carrots, peeled and sliced
2lb potatoes, peeled and cut into thick slices
olive oil for brushing potatoes
(see measure conversions for more information)


- Put one of the bay leaves onto the base of an ovenproof casserole.
- Put the meat on top.
- Put the other bay leaf on top of the meat.
- Sprinkle the herbs onto the meat.
- Put the onion, carrots and leek onto the meat.
- Season with black pepper.
- Lay the potato slices on top, overlapping each slice with the next.
- Brush potatoes with olive oil.
- Put the lid on the casserole.
- Cook at 180 degrees C. for about 1 1/2 hours.
- Cook for a further 45 minutes with the lid off to brown the potatoes.
- When serving the hot pot remember to remove the bay leaves.