Recipe by

Visit website

This lamb hot pot is so easy to cook and simmers away filling your home with wonderful aromas. The final result is incredibly delicious and packed full of rich flavours - it's a real treat!


3 people

Total time

130 minutes






  • 6 lamb chops
  • 1 onion (sliced)
  • 2 carrots (chopped chunky)
  • 2 parsnips (chopped chunky)
  • 1 handful sprouts
  • 1 large clove garlic (crushed)
  • 1 tsp dried italian herbs
  • 400 g tinned tomatos
  • 220 ml vegetable stock
  • 200 ml red wine
  • 1 sprig fresh rosemary
  • 1 oxo cube


  1. Fry the chops in a little bit of oil in a large pan until golden brown. Take them out and put them on a plate and set aside.
  2. Add the onions to the pan and cook until soft.
  3. Then add the parsnips and carrots and give a good stir.
  4. Add the garlic and cook for a few minutes. Add the wine to the pan and deglaze (scrape off any bits from the bottom - loads of flavour!).
  5. Add the tomatoes, vegetable stock and one oxo cube then bring to the boil.
  6. Place the chops back into the pan and turn the heat right down, coat them thoroughly in the sauce.
  7. Place a sprig of fresh rosemary, cover and simmer for 2 and a half hours.
  8. Add a handful of sprouts to your hot pot and cook for about 10 minutes.
  9. Serve your hot pot with some sweet potato mash and some garden peas. Serve and enjoy!
  10. View the recipe instructions at Globe Scoffers

View this recipe plus 5,000 more in our FREE app

Preview in browser for now