Lamb Hotpot Soup with Rosemary and Crisp Potato Slices

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty soup version of hotpot made with slow-simmered lamb neck, root vegetables and rosemary. It's crowned with thin potato slices roasted until crisp, like the top of the classic bake. This Welsh-inspired soup recipe, ready in about 135 minutes, pairs all-purpose flour, rapeseed oil, onions, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 110 min Serves 6 Welsh cuisine 430 cal/serving

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Ingredients

1 1/4 lb (570 g) lamb neck fillet, cut into 3/4-inch pieces
2 tbsp all-purpose flour
2 tbsp rapeseed oil
2 onions, sliced
2 carrots, diced
1 cup (150 g) swede (rutabaga), diced
3 fresh rosemary sprigs
1 bay leaf
1 tbsp Worcestershire sauce
6 cups (1.4 L) lamb or beef stock
2 medium waxy potatoes, diced
1 large floury potato, very thinly sliced
2 tbsp melted butter
to taste salt and black pepper

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Instructions

Step 1: Season the lamb and toss it in the flour. Heat the oil in a Dutch oven and brown the lamb in batches, then set aside.
Step 2: Add the onions to the pot and cook for 8 minutes until golden. Add the carrots and swede and cook for 3 minutes more.
Step 3: Return the lamb to the pot. Add the rosemary, bay leaf, Worcestershire sauce and stock. Cover and simmer gently for 1 hour.
Step 4: Add the diced potatoes and simmer for 25 minutes, until the lamb and potatoes are tender. Remove the herb stems and bay leaf, then season.
Step 5: Meanwhile, heat the oven to 425°F (220°C). Toss the potato slices with the melted butter, salt and a little chopped rosemary. Spread them on a lined tray and roast for 15 to 20 minutes until crisp and golden.
Step 6: Ladle the soup into bowls and top with the crisp potato slices.