Lancashire Hotpot
Lancashire Hotpot (LANK-uh-sher HOT-pot)
Lancashire Hotpot
Tender lamb chops layered with onions and topped with sliced potatoes, slow-baked until the potatoes crisp and the lamb falls apart.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep casserole dish
Garnishes: fresh thyme
Accompaniments: pickled red cabbage, crusty bread
Instructions
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1
Season lamb chops generously. Layer in a deep casserole with onions and carrots, tucking in bay leaves and thyme.
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2
Pour stock and Worcestershire sauce over the lamb.
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3
Arrange overlapping potato slices neatly over the top. Brush with melted butter.
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4
Cover with a lid and bake at 160°C (325°F) for 2 hours.
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5
Remove lid, increase heat to 200°C (400°F), and bake 30 min more until potatoes are golden and crisp.
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6
Serve straight from the dish, making sure each portion gets crispy potatoes and tender lamb.
Did You Know?
Lancashire hotpot was the working-class meal of cotton mill workers who would leave it baking slowly while they worked their shifts.
Chef's Notes
Equipment Tips
- deep casserole dish with lid
- sharp knife
- mandoline (optional)
Garnishing
fresh thyme
Accompaniments
pickled red cabbage, crusty bread
The Story Behind Lancashire Hotpot
Lancashire hotpot emerged in the industrial mill towns of 19th-century Lancashire. Workers' wives would assemble the pot in the morning and slow-cook it in the oven beside the fire while the family worked. The crisp potato topping distinguishes it from ordinary stews.
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