Highland Hot Pot
Experience the rustic charm of a traditional Highland Hot Pot, a hearty lamb stew brimming with the robust flavors of Scotland. Tender bone-in lamb shoulder is slow-cooked to perfection alongside earthy vegetables like potatoes, carrots, parsnips, and leeks, all simmered in a rich, herb-infused broth. This comforting one-pot dish is brought together with the fragrant notes of fresh rosemary and thyme, delivering warm, savory goodness in every spoonful. Ideal for cozy family gatherings or a soul-satisfying winter meal, this dish is simple to prepare yet impressive to serve. Perfect as a signature slow-cooked lamb recipe, the Highland Hot Pot pairs beautifully with crusty bread to soak up the flavorful juices. Whether you're embracing tradition or seeking a new crowd-pleaser, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in)
- 500 g potatoes
- 300 g carrots
- 300 g parsnips
- 2 leeks
- 1 onion
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1.5 L beef or lamb stock
- 2 tbsp butter
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
Trim the lamb shoulder of excess fat and cut it into large chunks, leaving the bone if attached for extra flavor.
Heat olive oil in a large, oven-safe casserole dish or Dutch oven over medium-high heat. Brown the lamb pieces on all sides, working in batches if necessary, and set aside.
Peel and slice the onion. Mince the garlic cloves. Add the onion and garlic to the casserole dish and sauté for 3-4 minutes until softened.
Wash and trim the leeks, then slice them into thick rounds. Add them to the casserole dish and sauté for another 2 minutes.
Peel and chop the potatoes, carrots, and parsnips into large chunks and set aside.
Return the lamb to the casserole dish and nestle in the rosemary and thyme sprigs. Season generously with salt and black pepper.
Pour in the beef or lamb stock, ensuring the meat and vegetables are just covered. Bring the mixture to a gentle simmer.
Preheat the oven to 160°C (320°F).
Cover the casserole dish with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
About 10 minutes before the end of cooking time, add butter to the dish and stir gently to enrich the broth.
Remove from the oven and adjust seasoning with additional salt and pepper, if needed.
Serve the Highland Hot Pot hot, spooning generous portions of lamb, vegetables, and broth into each bowl. Garnish with extra fresh thyme or parsley if desired.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.4 g | 474% | |
| Saturated Fat | 142.8 g | 714% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 48.9 g | ||
| Protein | 313.9 g | 628% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 672 mg | 52% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 9602 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
