Lamb Hot Pot
Thinly sliced lamb cooks in a savory, ginger-forward broth right at the table. Dip each bite in a fragrant sesame sauce for an interactive weeknight dinner that feels restaurant-fancy but takes 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 34g
Ingredients
- ¾ lb lamb shoulder, thinly sliced (freeze 30 min first for easier slicing)
- 4 cups chicken or vegetable broth
- 2 tbsp fresh ginger, sliced into 6–8 thin coins
- 2 tbsp soy sauce
- 4 whole scallions, cut into 2-inch pieces
- 3 tbsp sesame oil
- ¼ cup cilantro or parsley, chopped
- 2 cloves garlic, minced
Instructions
- 1
Stir sesame oil, garlic, and cilantro in a small bowl to make dipping sauce. Set aside.
- 2
Pour broth into a pot or hot pot vessel and bring to a boil over medium-high heat.
- 3
Add ginger coins and soy sauce to the boiling broth. Simmer 2 minutes until fragrant.
- 4
Stir in scallions. Taste and adjust soy sauce if needed.
- 5
Add lamb slices to the broth in a single layer. Stir gently; lamb will cook in 30–60 seconds.
- 6
Serve the hot pot at the table with the dipping sauce on the side.
Tools you’ll need
- pot or electric hot pot (4-quart minimum)
- small mixing bowl
- spoon or ladle
- cutting board and knife
- 2 small bowls or dipping sauce dishes
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