Lamb and Crispy Potato Hotpot

This is a recipe that was, and still is, going into the next free Christmas (and Winter) Bariatric Cookery Newsletter (in an abbreviated form). I almost left it out on the basis of space (the Newsletter gets bigger every year!) but then decided it was too good to set aside. It’s a succulent lamb casserole with a special crispy sliced potato topping – I used baby white potatoes but you could use sweet if you prefer (but I don’t think they will cook quite as crispy).

I know some bariatric patients shun potatoes after surgery but they do bring much to the table in terms of fibre and flavour and make a welcome change from the usual mash. Serve this dish with a green vegetable – shredded cabbage is a good one.

Wonderfully warm food to come home to when the weather is on the chilly side – like that forecast for the coming weekend in this neck of the woods.

 

LAMB AND CRISPY POTATO HOT POT

Ingredients

METRIC/US

low-fat cooking spray or mist

2 onions, thinly sliced

2 carrots, chopped

700 g/1½ lb extra lean diced lamb

salt and freshly ground black pepper

1 tbsp plain flour

500 ml/2¼ cups lamb or meat stock/bouillon

2 tsp Worcestershire sauce

2 bay leaves

750 g/1¾ lb baby potatoes

leaves from 2 sprigs fresh thyme

 

Method

1.  Generously spritz a large lidded casserole with low-fat cooking spray or mist. Add the onions, carrot and lamb and fry for 5-8 minutes until the meat is browned. Season to taste with salt and pepper.
2.  Add the flour and stir well to coat and cook for 1 minute. Gradually add the stock with the Worcestershire sauce and bay leaves and bring to the boil. Reduce the heat, cover and cook for 20 minutes.
3.  Preheat the oven to 200 C/400 F/gas 6.
4.  Meanwhile, very thinly slice the potatoes ideally using a mandolin or very finely and arrange into short stacks.
5.  Take the lid off the casserole and arrange the potato slices upright on top, fitting closely together to create swirling patterns. Spritz generously with low-fat cooking spray or mist, season with salt and pepper and sprinkle with half of the fresh thyme.
6. Cover the dish and cook in the oven for 1½ hours. Remove the lid and cook for a further 45 minutes, or until the potatoes are browned.
7. Serve sprinkled with the remaining thyme to serve.

 

SERVES 6

WLS PORTION: ½

 

CALORIES PER PORTION: 300

PROTEIN: 32.1 g

CARBOHYDRATE: 29 g

FAT: 6.2 g

 

Image courtesy of asda. com