Welsh Lamb Hotpot is a traditional dish from Wales, celebrated for its comforting flavors and hearty ingredients. This version brings a touch of the unexpected with the addition of diced apples, which add a subtle sweetness that beautifully complements the savory lamb and root vegetables. This dish is perfect for those who enjoy a slow-cooked meal that fills the home with enticing aromas and offers a taste of Welsh culinary heritage.
This Slow Cooker Welsh Lamb Hotpot pairs wonderfully with a side of crusty bread or a simple green salad to balance the richness of the dish. For a more traditional accompaniment, consider serving it with steamed green beans or peas. A glass of red wine, such as a Merlot or a Cabernet Sauvignon, would also complement the flavors of the lamb and root vegetables beautifully.
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Slow Cooker Welsh Lamb Hotpot with Root Vegetables and Apple
Servings: 6
Ingredients
2 lbs lamb shoulder, cut into chunks
Salt and pepper, to taste
2 tablespoons vegetable oil
2 onions, sliced
2 leeks, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups beef or lamb stock, divided
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cloves garlic, minced
2 tablespoons cranberry sauce (optional)
2 parsnips, peeled and sliced
3 carrots, peeled and sliced
2 apples, peeled, cored, and diced
2 bay leaves
4 large potatoes, peeled and thinly sliced
1 teaspoon dried thyme
2 tablespoons melted butter
Fresh rosemary, for garnish
Salt and pepper, to taste
2 tablespoons vegetable oil
2 onions, sliced
2 leeks, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups beef or lamb stock, divided
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 cloves garlic, minced
2 tablespoons cranberry sauce (optional)
2 parsnips, peeled and sliced
3 carrots, peeled and sliced
2 apples, peeled, cored, and diced
2 bay leaves
4 large potatoes, peeled and thinly sliced
1 teaspoon dried thyme
2 tablespoons melted butter
Fresh rosemary, for garnish
Directions
Season the lamb chunks with salt and pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the lamb in batches, then set aside.
In the same skillet, melt the butter and sauté the onions and leeks until softened.
Stir in the flour and cook for 1-2 minutes, then gradually add 2 cups of the stock, Worcestershire sauce, tomato paste, garlic, and optional cranberry sauce. Mix well.
In the slow cooker, combine the browned lamb, remaining stock, sautéed onion mixture, parsnips, carrots, diced apples, and bay leaves.
Layer the sliced potatoes on top of the mixture in the slow cooker. Season with salt, pepper, and thyme.
Cover and cook on high for 7-8 hours.
Once cooked, brush the potato slices with melted butter and broil for 5-7 minutes until slightly crispy.
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Garnish with fresh rosemary before serving.
Variations & Tips
For a vegetarian version, substitute the lamb with hearty mushrooms such as portobello or cremini and use vegetable stock. You can also add other root vegetables like turnips or rutabagas for added flavor and texture. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or some sliced chili peppers to the sautéed onion mixture. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.