Make it Scotch

Mini Air Fryer Lamb Hotpots with Fresh Mint Sauce

  • Prep 25 mins
  • Cook 45 mins
  • Serves 4 people

Nutrition

  • Energy 547kcal
  • Fats 20g
  • Sat Fat 8.3g
  • Fibre 6.5g
  • Protein 34g

Ingredients

Cooking Method

Method

  • 1
    Put the chopped lamb, ½ tsp salt, a good grinding of black pepper, onion marmalade or chutney, carrot, onion, rosemary, garlic and flour in a large bowl. Mix together until well combined before dividing evenly between four large ramekins (roughly 10cm in diameter).
  • 2
    Add 1 tbsp of worcestershire sauce to each ramekin along with 50ml of lamb stock.
  • 3
    Preheat the air fryer to 180°C. Slice the potatoes using a mandolin or the slicer attachment of a food processor and arrange these in concentric circles on top of each hotpot so they are slightly overlapping. Press them down gently so you have a few layers. Brush a little olive oil over the top of the potatoes and cover each ramekin with foil. Bake in the air fryer for 30 minutes.
  • 4
    Meanwhile make the mint sauce by adding the chopped mint, sugar, vinegar, remaining ½ tsp salt and 3 tbsps of boiling water to a bowl. Mix well and season to taste.
  • 5
    Turn the air fryer up to 200°C and remove the foil from the hotpots for the last 10 minutes of cooking so the potatoes can get crispy.
  • 6
    Serve with the fresh mint sauce and vegetables of your choice.
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