Pulled Lamb, Preserved Lemon, Aubergine and Tomato Hotpot Recipe

Main
easy
6-8
4 hours 30 minutes

PT4H30M

Emily Watkins' lamb hotpot is comfort food at its very best. Using tinned plum tomatoes, preserved lemon and aubergine, Emily creates a rich, satisfying base for her pulled lamb shoulder, and tops things off with crispy, buttery potato slices. Perfect if you need something easy to feed the family at the weekend.

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Ingredients

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1/2 lamb shoulder, bone in
1l chicken stock
5 medium potatoes, peeled
100g of unsalted butter
1 large aubergine
2 red onions
2 garlic cloves
1 preserved lemon, finely chopped
3 sprigs of rosemary, picked and finely chopped
1 tsp paprika
200ml of white wine
800g of tinned plum tomatoes, (2 cans)
flaky sea salt
black pepper

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Method

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Preheat an oven to 150ºC/gas mark 2

Place a heavy-bottomed frying pan over a medium-high heat. Season the lamb all over, then place in the pan and caramelise on all sides. Meanwhile, bring the chicken stock to the boil in a separate pan

1/2 lamb shoulder, bone in
1l chicken stock

When the lamb is nicely browned all over, transfer it to a large oven dish and pour the stock in over the top. Roast in the oven for 3 hours until the meat is falling off the bone, then remove from the oven and turn the heat up to 180°C/gas mark 4

Meanwhile, prepare the base and the potatoes. Place the potatoes into a saucepan and cover with cold water. Bring to the boil and simmer until the potatoes are just tender, then drain the potatoes and leave to cool

5 medium potatoes

Cut the potatoes into 3mm slices. Melt the butter gently in another saucepan, then pour over the potatoes and stir gently to coat the slices in melted butter

100g of unsalted butter

Cut the aubergine into wedges and fry on all sides in a dash of oil in a hot pan. When the aubergine slices are nicely caramelised, remove from the heat and reserve for later

1 large aubergine

Finely slice the red onions and garlic and sweat in a large saucepan with a splash of oil over a medium heat. Stir in the preserved lemon, rosemary and paprika and cook for another minute. Add the white wine and reduce by two-thirds, then add the tinned plum tomatoes and the leftover stock from the lamb. Reduce the sauce until it's a nice thick consistency – you don't want it to be too wet

2 red onions
2 garlic cloves
1 preserved lemon, finely chopped
3 sprigs of rosemary, picked and finely chopped
1 tsp paprika
200ml of white wine
2 tinned plum tomatoes

Once the lamb is cool enough to handle, remove the bone and roughly shred into chunks. Add the meat to the tomato base and check for seasoning

Pour the tomato and lamb into an ovenproof dish along with the aubergine wedges. Arrange the potato slices neatly over the top of the hotpot and season with salt and pepper

Bake the hotpot for 1 hour, turning the dish around after half an hour to get a nice even colour on the potatoes

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Emily Watkins

Mother of three and previously chef-owner at The Kingham Plough, Oxfordshire, Emily Watkins has a lot on her proverbial plate. But it hasn’t stopped her from becoming one of Britain’s leading chefs.