Lancashire Hotpot — Print Recipe

Tender lamb chops layered with onions and topped with sliced potatoes, slow-baked until the potatoes crisp and the lamb falls apart.

Ingredients

1 Season lamb chops generously. Layer in a deep casserole with onions and carrots, tucking in bay leaves and thyme.
2 Pour stock and Worcestershire sauce over the lamb.
3 Arrange overlapping potato slices neatly over the top. Brush with melted butter.
4 Cover with a lid and bake at 160°C (325°F) for 2 hours.
5 Remove lid, increase heat to 200°C (400°F), and bake 30 min more until potatoes are golden and crisp.
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.