Lamb Hot Pot Rolls: A Hearty Comfort Food

Whether you're craving a hearty winter meal or a fun, interactive dining experience, lamb hot pot rolls are a delicious option. This dish is a classic northern Chinese dish, often served as a warm and comforting meal for family and friends. The beauty of lamb hot pot is its versatility – you can use lamb or mutton, and add vegetables like potatoes, onions, and cabbage. The preparation is simple: coat the lamb with flour and spices, cook the vegetables, layer everything in a casserole, and bake until tender. For an extra special touch, serve your lamb hot pot with pickled red cabbage or gremolata. If you're feeling adventurous, try the traditional Mongolian hot pot, which involves dipping thinly sliced lamb into a boiling broth and savouring it with a variety of sauces.

Choosing the right cut of lamb

When it comes to choosing the right cut of lamb for your hot pot rolls, there are a few options to consider. Firstly, it is important to decide on the type of lamb you prefer, such as lamb or mutton. Mutton, which comes from mature sheep, is traditionally used in the classic northern Chinese dish, Mongolian hot pot. However, lamb is also a suitable option and can be easily prepared by heating it in boiling water before slicing.

For a Lancashire hotpot, you can use best-end or middle-neck lamb cutlets, which add flavour to the gravy. If you prefer boneless meat, you can substitute it with 800g of neck fillet or boneless shoulder. The neck fillet option provides a good combination of flavour and tenderness.

When selecting the lamb, look for meat with a little fat as this enhances the flavour of the dish. Specifically, diced lamb neck is ideal due to the streaks of fat within the meat. Alternatively, you can opt for diced lamb shoulder or leg, ensuring that the meat has a bit of fat content for the best results.

If you are looking for pre-sliced lamb for hot pot rolls, you can find lamb shoulder rolls that are thinly sliced to approximately 1.5mm thickness. These rolls are packaged to maintain freshness and are convenient for hot pot dishes.

Preparing the lamb

Firstly, select the right cut of lamb for your hot pot. You can use lamb neck chops, cutlets, or fillets, depending on your preference. If you want to keep the bones in, opt for cutlets as they add flavour to the dish. For a boneless option, choose neck fillets or shoulder. You will need around 3 pounds of lamb for a generous hot pot.

Once you have chosen your lamb, it's time to prepare the meat. Combine flour with a generous pinch of salt and pepper in a plastic bag. Place the lamb chops in the bag and shake well to ensure an even coating. This step helps to seal in the juices and create a delicious crust.

Heat a large frying pan to medium-high heat and add oil. Shake off any excess flour from the lamb and place the chops in the pan. Cook in batches for 2-3 minutes on each side until golden brown. This step will add a nice sear to the meat and enhance the flavour. Remove the lamb from the pan and set aside.

Next, you will build the flavour base for your hot pot. Using the same pan, add a little more oil and cook your choice of aromatics. You can use onions, garlic, and rosemary. Cook these until they are soft and starting to colour. If you prefer a thicker sauce, you can also add a tablespoon of plain flour to the aromatics and cook for a further 2 minutes, stirring continuously.

Now it's time to bring everything together. Place the lamb in a flameproof casserole dish and top with the cooked aromatics. At this stage, you can also add any herbs or spices of your choice, such as thyme or bay leaves. If you are using wine in your recipe, add it to the pan and boil until reduced. Then, add your choice of stock—lamb, beef, or chicken—and bring it to a boil.

Your lamb hot pot is now almost ready for the oven. Place the chops in a shallow braising dish and cover with the vegetables and aromatics. Season generously with salt and pepper. Finally, lay the sliced potatoes on top, overlapping them slightly, and pour over the stock. Your lamb hot pot is now ready for baking!

Picking vegetables to accompany the lamb

When it comes to picking vegetables to accompany lamb hot pot rolls, there are several delicious options to choose from. Here are some ideas to complement the tender and delicate flavour of the lamb:

Potatoes

Potatoes are a classic side dish for lamb, and for good reason. They come in many varieties, and their starchy texture and flavour pair well with the richness of the meat. Here are some ways to prepare potatoes as a side:

• Roasted potato salad with garlic: Bake red or white potato halves until golden brown, then mix with chopped garlic, Dijon mustard, mayonnaise, and lemon juice.
• Squashed potatoes: Boil potatoes, then squash and brown them in the oven. Add garlic cloves and season with sea salt, ground black pepper, rosemary, or ground coriander.
• Roasted potatoes with za'atar and Aleppo pepper: Cut potatoes into bite-sized pieces and mix with Aleppo pepper, za'atar (a Middle Eastern spice blend), extra virgin olive oil, and lemon juice. Bake until tender and golden brown.
• Lyonnaise potatoes: Boil and then fry potatoes in butter before baking them with fried onions. Sprinkle with parsley for a bright flavour.
• Lemon mustard potatoes: Bake potato wedges mixed with chopped garlic, olive oil, lemon juice, dried oregano, yellow mustard, salt, and black pepper.
• Cheesy garlic and herb-smashed potatoes: Boil and smash potatoes, then drizzle with olive oil and sprinkle with garlic powder, dried Italian seasoning, salt, pepper, and Parmesan. Roast until the bottoms are brown and the Parmesan is golden and crispy.
• Mashed potatoes: A classic, reliable option that goes well with lamb.
• Duchess potatoes: This fancy piped potato side dish is a great option for a dinner party. They are rich, creamy, and cheesy with a subtle crispness.

Carrots

Carrots are another great option to pair with lamb, offering a vibrant colour and rich, smoky flavour. Here are some ways to prepare carrots as a side:

• Sweet smoky roasted carrots: Roll carrots in a blend of vinegar, honey, smoked paprika, and cayenne before roasting.
• Carrots cooked with oil and garlic: Mix carrots with plenty of olive oil, garlic, and salt, cooking until soft.
• Carrots with pomegranate molasses: Roast carrots with oil, salt, and red pepper, then drizzle with pomegranate molasses.
• Whole roasted carrots: Roast carrots with onion, lemon zest, and cumin.
• Harissa and honey-roasted carrots: Enhance the flavour of carrots with a sweet and spicy sauce made with honey, harissa, olive oil, and cumin. Spread yogurt on a serving plate and top with warm carrots.

Asparagus

Asparagus is a simple yet tasty vegetable that can be prepared in many ways to accompany lamb. Here are some ideas:

• Asparagus and arugula salad with dressing: Shave asparagus, cut it in halves, and toss with a dressing made of grated Pecorino cheese, water, olive oil, salt, and pepper. Add arugula and toss again.
• Easy steamed asparagus: Steam trimmed asparagus in the microwave for a quick side dish.
• Lemony asparagus with almonds: Toss asparagus, peas, baby courgettes, and broad beans with butter, lemon, and almonds for a luxurious side dish.
• Pan-roasted asparagus with lemon, brown butter, and eggs mimosa: Caramelize asparagus and mix with tarragon, lemon zest, lemon juice, and parsley. Top with sieved hard-boiled eggs.
• Asparagus with chickpea fattoush and radishes: Combine asparagus with chickpea fattoush and radishes for a mix of textures, flavours, and colours.

Peas

Peas can add a nice contrast of colour and texture to lamb, and their mild, creamy flavour complements the rich taste of the meat. Here are some ways to prepare peas as a side:

• Pea salad with mint and Parmesan: Dress peas with lemon juice, fresh mint, and shaved Parmesan for a refreshing and light side.
• Peas with pancetta: Fry peas, garlic, and crispy pancetta, then season with pepper.
• Creamy soup with peas, watercress, and mint: Cook white beans, butter, garlic, and onion until simmering, then add frozen peas, watercress, and mint leaves. Blend into a creamy soup.
• Curried peas with lime and mint: Cook garlic cloves, curry powder, olive oil, and green peas over medium heat. Combine with grated lime rind, fresh mint, lime juice, and salt.

These are just a few ideas to get you started. Feel free to experiment with different vegetables and preparations to find your perfect combination!

Making the sauce

To make the sauce for your lamb hot pot rolls, you can go in a few different directions. You can make a gremolata by combining parsley, garlic, and lemon zest in a bowl. You can also make a simple sauce by heating butter in a microwave or small pan, then brushing it over the potatoes before baking.

If you want to make a more complex sauce, you can start by lightly cooking the vegetables, garlic, and rosemary in butter. Then, remove them from the pan and set them aside. Next, melt the remaining butter in the pan and brown the lamb on each side, then remove from the pan. Add some white wine to the pan and boil until it is almost dry. Then, add stock and bring to a boil. Place the lamb in a shallow dish and cover with the vegetables, seasoning with salt and pepper. Finally, lay the sliced potatoes on top, pour the sauce over, and bake.

If you are making a Chinese hot pot, you can make a dipping sauce by starting with a base of sesame sauce, peanut butter, soy sauce, or Chinese BBQ sauce, and adding additional flavourings to taste.

Cooking the hot pot rolls

Preheat your oven to 180°C. Combine plain flour with a pinch of salt and pepper in a plastic bag. Add the lamb hot pot rolls and shake the bag for 30 seconds to evenly coat the meat.

Heat oil in a large frying pan over medium-high heat. Shake excess flour off the lamb, then cook the hot pot rolls in batches for 2-3 minutes on each side until golden. Remove from the pan and set aside.

Wipe the pan clean and place over medium heat. Add a little more oil and cook your choice of sliced vegetables and aromatics (such as onions, garlic, and rosemary). Stir for 10-12 minutes until soft and starting to colour. If you're using garlic, add this after the vegetables have started to soften, cooking for a further 3 minutes or until golden brown.

Place the lamb hot pot rolls in a flameproof casserole dish, then top with the cooked vegetables. You can also add aromatics like bay leaves or thyme sprigs.

Toss sliced potatoes with melted butter and thyme, and season with salt and pepper. Arrange the potatoes over the vegetables in a circular pattern, overlapping slightly.

Pour stock over the potatoes and cover the casserole dish with a lid. Place the dish in the oven and bake for 20 minutes. Reduce the oven temperature to 130°C and cook for a further 2 and a half hours, or until the potatoes and meat are tender and the sauce has thickened.

Remove the lid and switch the oven to the grill function. Grill on high heat for 3 minutes or until the potatoes are golden.

Serving

Allow the hot pot rolls to rest while you prepare any sauces or garnishes, such as gremolata. Divide the hot pot among bowls, sprinkle with gremolata, and serve.

Frequently asked questions