A hearty and traditional hotpot is just what you’ll crave this winter.
A hearty and traditional Lancashire Hotpot is just what you’ll crave to warm your soul this winter.
Time: 2 1/2 hours
- olive oil for frying
- 8 middle-neck lamb chops, on the bone
- 225g onions, skinned and finely sliced
- 55g butter, melted
- 900g potatoes, peeled and thickly sliced
- 4 lamb kidneys, cored and sliced (optional)
- 1 carrot, peeled and thickly sliced
- salt and pepper
- 1 tablespoon Worcestershire sauce
- 500ml beef stock
Preheat the oven to 200ºC. In a large frying pan, heat oil until hot. Quickly brown the chops on both sides. Remove and drain on kitchen paper. Add sliced onions and cook quickly, stirring constantly until softened but not coloured. Remove from pan and drain on kitchen paper.
In a large oven-proof casserole dish, pour in half the butter and cover with a layer of sliced potato. Cover potato with half the onions, season with salt and pepper. Lay the chops on the top of the onion. (Don’t worry if the bones stick up, as this is traditional in Lancashire Hotpots.)
If using kidneys, lay the slices over the chops, add the carrot, cover with the remaining onions and season. Pour in the stock and Worcestershire sauce to two-thirds of the way up the side of the casserole dish. Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.
Cover the pot with a tightly-fitted lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 180ºC and cook for a further 1 1/2 hours. Remove lid from dish and cook until potatoes on the top are brown then remove from the oven and leave to rest for 20 minutes.
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