Lamb hotpot with lemon broccoli

Sunday Roast altervative with Slimming World's Gillian Leahy


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.


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


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.


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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