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Category: Main Course
Lancashire Hotpot - TastyPlanner.com
Chef: Saundera
This dish is traditionally made without browning the lamb or vegetables, and relies on long, slow cooking to develop the flavour. You can brown the top under the grill, if you like.
Ingredients
8 middle neck or loin lamb chops, about 900g/2lb in total weight
900 grams potatoes, thinly sliced
2 onions, peeled and sliced
2 carrots, peeled and sliced
1 stick of celery, trimmed and sliced
1 leek, peeled and sliced
225 grams button mushrooms, sliced
1 teaspoon dried mixed herbs
1 small sprig rosemary
475 ml lamb or beef stock
15 grams or 1 tablespoon butter, melted
Instructions
Trim the lamb chops of excess fat. Place a layer of sliced potatoes in the base of the ceramic cooking pot, and top with some sliced vegetables and a sprinkling of dried herbs, salt and black pepper. Place 4 of the chops on top.
Repeat the layers of sliced potato, vegetables, dried herbs and meat, tucking the rosemary spring down the side of the pot. Continue layering up the remaining veetables, finishing with a neat layer of potatoes on the top.
Pour the meat stock into the ceramic cooking pot, the cover with lid and switch the slow cooker to high or auto. Cook for 1 hour, then reduce the temperature to low or leave on auto and cook for 6-8 hours or until tender.
Brush the top layer of potatoes with melted butter. Place under a preheated grill and cook for 5 minutes, or until the potatoes are lightly browned. Serve immediately.
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Recipe Comments
You may be interested in the origins of this dish.
A hotpot was traditionally a working class dish prepared from cheaper cuts of meat. The cooking pot was dropped off at the bakers on the way to the mill or mine, and placed into the oven that was still hot from that morning’s bread baking. It would slow cook all day, and be picked up on the way home.
Delicious!
I must try this recipe.
