Slow-cooked Lamb Lancashire Hot Pot with Minted Greens
Ingredients
- 1 tbsp apple cider vinegar
- 1 carrot
- 2 tsp maple syrup
- 1 handful of fresh mint
- 2 tsp dijon mustard (Mustard)
- 1 brown onion
- 2 large white potato
- 1 handful of fresh rosemary
- 180g tenderstem broccoli
- 2 tbsp tomato puree
- 150g vegetable gravy (Celery)
- 275g slow cooked lamb
Description
- Turn the grill to high (240C). Dice the onion and carrot into 1cm cubes. Heat a large frying pan with 1/2 tsp oil on medium-high heat. Cook the carrot and onion for 6-8 mins, until softening.
- Meanwhile, slice the potatoes into 1/2cm thick discs. Bring a saucepan filled with salted hot water to a boil. Add the potato to the saucepan, simmer for 10-12 mins, until turning just soft, then drain and toss gently in 1/2 tsp oil, sea salt and black pepper.
- Remove the rosemary leaves from the stalk and finely chop. Stir the tomato puree and half the rosemary into the carrots and cook for 30 seconds before adding the gravy and lamb (with all the juices from the bag). Simmer for 5-7 mins, until the carrots are soft and the sauce has thickened. Season with sea salt to taste.
- Place the lamb mixture into a small baking dish and arrange the potatoes in a single layer on top. Grill for 6-8 mins until turning golden brown.
- Whilst the hot pot is under the grill; wipe the potato pan clean. Trim the broccoli. Bring a medium saucepan filled with salted hot water to a boil. Add the broccoli and boil for 3-4 mins, until cooked, then drain. Roughly chop the mint leaves then toss the cooked tenderstem in the mint, vinegar, maple syrup and dijon mustard. Season with a pinch of sea salt.
- Sprinkle the hot pot with the remaining rosemary then serve on plates alongside the brocco
