Name: Lamb & Dauphinoise Hotpot Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: British
Ingredients: 600g lamb shoulder, cubed; 1 onion, sliced; 3 garlic cloves, minced; 1 tbsp olive oil; 500g potatoes, thinly sliced; 250ml heavy cream; 250ml chicken stock; 1 tsp dried thyme; Salt and pepper to taste

How To Make Lamb & Dauphinoise Hotpot

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Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours and 20 minutes

Serves:

Ingredients

600g lamb shoulder, cubed
1 onion, sliced
3 garlic cloves, minced
1 tbsp olive oil
500g potatoes, thinly sliced
250ml heavy cream
250ml chicken stock
1 tsp dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 180°C (350°F).
In a large ovenproof dish, heat the olive oil over medium heat and brown the lamb cubes. Remove from the dish and set aside.
In the same dish, sauté the onion and garlic until softened.
Layer the sliced potatoes on top of the onions and garlic.
In a separate saucepan, heat the cream, chicken stock, dried thyme, salt, and pepper until it comes to a simmer.
Pour the cream mixture over the potatoes, ensuring they are fully covered.
Place the lamb cubes on top of the potatoes.
Cover the dish with foil and bake in the preheated oven for 1 hour.
Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are golden brown and tender.
Serve hot and enjoy!