Experience the traditional warmth of Welsh cuisine with this Slow Cooker Welsh Lamb Hotpot. Rooted in the heart of Wales, this delectable one-pot delicacy brings together succulent lamb, earthy potatoes, and a broth teeming with aromatic herbs and spices. Having warmed Welsh homes for generations, it’s a quintessential pick for festive celebrations or as a solace on nippy winter evenings.
Pair this hearty hotpot with complementary sides to elevate the meal. A crisp green salad or steamed vegetable medley provides a balancing note, while crusty bread or dinner rolls are perfect for savoring every drop of the rich broth. Add a spoon of pickled red cabbage or mint sauce for an authentic touch.
Slow Cooker Welsh Lamb Hotpot Recipe
Ingredients:
2 pounds of Welsh lamb (shoulder or neck), cubed
2 onions, diced
2 leeks, diced (white parts only)
2 tablespoons each of oil and butter
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh garlic, minced
2 cups stock (chicken or lamb preferred)
2 each of carrots and parsnips, cubed
2 bay leaves
3 potatoes, sliced
1 teaspoon fresh thyme
1 tablespoon butter, melted (for brushing)
A sprig of rosemary for garnish
Optional: 1/2 tablespoon cranberry sauce
Salt and pepper as required
Steps:
Sprinkle salt and pepper on the lamb. In a heated pan with vegetable oil, sear the lamb in batches and then set it aside.
Using the same pan, sauté onions and leeks with butter until they soften.
Incorporate flour, a portion of the stock, Worcestershire sauce, tomato paste, garlic, and cranberry sauce (if you’re using it).
Mix lamb, the leftover stock, the sautéed blend, parsnips, carrots, and bay leaves into the slow cooker.
Neatly layer the potato slices on the top. Season them with salt, pepper, and thyme.
Let the mixture cook on high in the slow cooker for about 7-8 hours.
Prior to serving, brush the potato layers with melted butter and broil for 5-7 minutes to get that desirable crispness.