Lamb, Port & Cranberry Hotpot


August 22, 2014

Lamb, Port & Cranberry Hotpot 0 0 5 0
  • Prep: 35 mins
  • Cook: 7 hrs
  • 35 mins

    7 hrs

    7 hrs 35 mins

  • Yields: 4


1 tbsp sunflower oil

6 lamb chump chops about 750g

1 onion

125g button mushrooms sliced

2 tbsp flour

450ml lamb stock

125ml ruby port

1 tbsp tomato purée

1 tbsp cranberry sauce

25g dried cranberries

700g baking potatoes, thinly sliced

Salt and pepper


11. Preheat the slow cooker if necessary - see manufacturers instructions. Heat the oil in a large frying pan, add the lamb and fry over a high heat until browned on both sides. Lift out with a slotted spoon and transfer to a plate.


32. Add the onion to the pan and fry, stirring for 5 minutes or until lightly browned. Add the mushrooms and cook for 2 minutes. Stir in the flour, then gradually mix in the stock and port. Add the tomato pure, cranberry sauce and dried cranberries, and season to taste with salt and pepper. Bring to the boil, stirring.


53. Put the pieces of lamb in the base of the slow cooker pot,pour over the hot sauce and arrange the sliced potatoes on top, overlapping the slices in two layers. Gently press the potatoes down into the sauce, cover and cook on low for 7-8 hours or until lamb and potatoes are tender

Submitted by Rebecca Cox


2 Reviews

I would think that Rebecca meant lift. Lift out.

Nick Gee

January 2, 2017

Hi. What do you mean when you say, life out with slotted spoon?

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