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Paprika and orange lamb hotpot recipe
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2 ratings
Give this zesty paprika and orange lamb hotpot a go for dinner tonight. This tasty one-pot dish is so easy to make; you simply need to cook the lamb with garlic, ginger, orange slices and white wine to create a fragrant and satisfying lamb stew. See method
Ingredients
- 3 tbsp olive oil
- 1kg (2lb) lamb breast joint
- 1/2 tbsp paprika
- 6 garlic cloves
- 5cm (2in) piece root ginger, peeled and sliced
- 1 brown onion, thickly sliced
- 2 oranges, peeled and sliced
- 200ml (1/3 pint) white wine
- 750g (1 1/2lb) new potatoes
- 2 tbsp freshly chopped rosemary
- 1 lemon, zested
- baby leaf and rocket salad, to serve
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2070kj
494kcal
25%
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Fat
25g
36%
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Saturates
10g
48%
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Sugars
8g
8%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 27.9g
Protein 36.2g
Fibre 4.4g
Method
- Preheat the oven to gas 4, 180˚C, fan 160˚C.
- Heat 1 tbsp of the oil in a medium casserole dish and fry the lamb for 5-10 mins turning frequently to brown all over. Set aside and sprinkle over the paprika.
- Peel and slice 2 garlic cloves and add to the casserole dish with 1 tbsp of the oil, ginger, onion and orange. Fry for 5 mins until everything is lightly browned.
- Return the lamb to the casserole dish and pour over the wine. Bring to the boil then cover with a lid and transfer to the oven for 2 hrs 30 mins, or until tender.
- Meanwhile, toss the new potatoes with the remaining oil and garlic cloves. Place on a large baking tray and roast in the oven with the lamb for the last 40 mins of cooking time. After 35 mins, scatter with the rosemary and lemon zest.
- Slice the lamb and serve with the roast potatoes, oranges and salad leaves. Drizzle over the cooking juices.
See more Lamb recipes