Recipe: Lamb, Aubergine and Rosemary Hotpot

January 10, 2015 - Recipes
Recipe: Lamb, Aubergine and Rosemary Hotpot

Whether you’re on Lite, Fast or Management, this tasty recipe makes the perfect mid-week supper or hearty lunch.

Lamb and Rosemary Hotpot

Serves 4
318 kcal per serving
Protein 42g
Carbs 20g
Fat 9g

600ml (1 pint) of LighterLife Savoury Broth
2 onions, roughly chopped
2 celery sticks, cut into bite-size chunks
1 swede, peeled and cut into bite-size chunks
320g carrots, cut into bite-sized chunks
600g lean diced lamb, all visible fat removed
4 rosemary sprigs, halved
2 tsp Worcestershire sauce
freshly ground black pepper
2 aubergines, thinly sliced
2 tsp finely chopped parsley
320g steamed green beans or broccoli.

Preheat the oven to 170c, gas mark 3.

Put a little of the hot stock in a non-stick flameproof casserole dish over a medium heat, and cook the onion, celery, swede and carrots until they start to soften and turn golden. Remove from the dish and set aside.

Add the lamb to the casserole dish with a tablespoon of stock and cook, stirring frequently, until browned all over. Return the cooked vegetables to the pan and add the rosemary, Worcestershire sauce and the remaining stock. Season with black pepper and bring to the boil.

Remove from the heat and arrange the sliced aubergine over the top of the lamb and vegetables, then cover the casserole dish with a lid. Cook in the preheated oven for 1 1/4 hours.

Remove the lid and increase the oven temperature to 200c, gas mark 6. Pop the dish back in the oven and cook for 15 minutes or until the top is golden. With five minutes to go, steam the green beans or broccoli until tender.

Sprinkle with parsley and serve immediately with the steamed green beans or broccoli.