british

Lamb Neck Hotpot with Swede and Rosemary

Name: Lamb Neck Hotpot with Swede and Rosemary
Yield: 1 serving
Cuisine: british
Ingredients: 142 g lamb neck fillet, diced; 165 g potato, thinly sliced; 127 g swede, peeled and diced; 75 g onion, sliced; 165 g beef stock; 11 g tomato puree; 7 g olive oil; 0.75 g rosemary sprig; 1 g salt; 0.75 g black pepper

This braised dish pairs lamb neck fillet, diced with swede, peeled and diced, rosemary sprig and potato, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

48 g Carbohydrates

37 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

142g lamb neck fillet, diced 362 kcal
165g potato, thinly sliced 127 kcal
127g swede, peeled and diced 48 kcal
75g onion, sliced 30 kcal
165g beef stock 10 kcal
11g tomato puree 2 kcal
7g olive oil 62 kcal
1g rosemary sprig 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lamb neck filletsaltblack pepper
Heat the oven to 170 C. Season the lamb with salt and pepper.
lamb neck filletolive oil
Heat the olive oil in a small casserole. Brown the lamb on all sides, 5-6 minutes total.
onionbeef stocktomato pureerosemary sprig
Add the onion and cook 3 minutes. Stir in the tomato puree, then pour in the stock and add rosemary.
potatoswede
Add the swede cubes. Arrange the potato slices on top in overlapping layers. Cover and bake for 70 minutes.
lamb neck filletpotato
Uncover and bake 15-20 minutes more until the potatoes are golden and the lamb is very tender. Rest 5 minutes before serving.