Lamb hotpot with lemon broccoli
Sunday Roast altervative with Slimming World's Gillian Leahy
A WORD FROM THE CHEF
Our slow-cooked dish of melt-in-the-mouth lamb and crispy potato slices will hit spots you didn’t know you had – and the zesty broccoli balances out the richness beautifully.
INGREDIENTS
Low-calorie cooking spray
700g lean lamb leg steaks, visible fat removed, cut into large chunks
Two onions, thickly sliced
Two garlic cloves, roughly chopped
Three carrots, thickly sliced
Four celery stalks, thickly sliced
600ml hot chicken stock
One level tbsp gravy granules
1tsp dried mixed herbs
One bay leaf
750g floury potatoes, such as Desiree or King Edward, thinly sliced
400g broccoli, broken into florets, to serve
Finely grated zest and juice of one lemon
METHOD
Preheat your oven to 160°C/fan 140°C/gas 3. Spray a large, non-stick ovenproof casserole pan with low-calorie cooking spray and place over a high heat. Lightly brown the lamb in batches, turning occasionally, and transfer each batch to a plate and set aside.
Turn the heat down to medium and spray the casserole with more low-calorie cooking spray. Add the onions, garlic, carrots and celery and stir-fry for two to three minutes. Add the stock, gravy granules, herbs and bay leaf and bring to the boil. Stir in the lamb, then take the pan off the heat. Arrange the sliced potatoes on top and season lightly.
Cover and bake for 1½ hours, or until the lamb and potatoes are cooked through. Take the lid off and cook for a further 10-15 minutes, or until the top is a lovely golden brown.
Meanwhile, steam the broccoli for three to four minutes or until just tender. Drain, return to the pan and sprinkle over the lemon zest and juice. Get rid of the bay leaf, divide the hotpot between four plates and serve hot, with the broccoli.
ABOUT THE CHEF
Gillian Leahy is the Slimming World consultant for the Virginia area.
Her group sessions are on Wednesdays in Virginia Rugby Club at 9:30am, 5:30pm and 7:30pm
You can contact Gillian on 086-3682507.
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