Never miss a recipe, click here for your daily e-mail recipe alert

Recipe Tags

april casserole easy hotpot lamb mother's day recipe stew

What are tags?

Recipe recently saved by

Holmemoss	linda G
Classic Cooks	miffychan
Sarah Scott	wendyjem

Comments

There are no comments.

Lancashire hotpot

Back to recipe list

345

bites

Popularity

Preparation Time: 20 minutes
Cooking time: 240 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 7789 times

Ingredients:

Metric Imperial

800 gm(s) best end of lamb chops

3 medium onions

1 kg(s) potatoes

500 ml(s) meat stock

seasoning

2 lamb kidneys (optional) sliced

traditional lamb hotpot

Posted by: Alison P on 11 February 2008

Click here to view Alison P's Cookery Book

Cooking Steps:

There are lots of recipes for Lancashire hotpot - this is mine.
Some people brown the meat first, some add carrot or leek. Some season with Worcester sauce. I don't do any of these things.
Trim the kidney if you are using them, taking the stringy bits off and slice them. Peel the onions fairly thinly. Set aside. Peel the potatoes and slice into fairly thick slices (a half centimetre or more). Melt some butter in the bottom of a cast iron casserole (preferably though a pot one is fine). This is to stop the potatoes from sticking to the bottom. Place a layer of potatoes (about half of them) at the bottom, then a layer of the onions. Place the meat in a layer on the pinions. Season at this point. Place the rest of the potatoes in a overlapping layer on the top. Pour over the hot stock and cover. Place in a hot oven at 200C/Gas 6 for about half an hour and then reduce the heat to 140C/Gas 1to 2 for about another 2 hours (test after an hour and a half to see how it is coming on). About half an hour before the end of cooking turn the heat up to 200C/Gas 6 again and take the lid off. The potatoes will brown.
The only thing you need to serve with this is pickled red cabbage (see this site for a recipe). The timings are approximate. If your lamb is young it may take less. If it is older it will take longer, but the whole recipe is pretty tolerant.