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Lancashire Hotpot

Nigel Haworth
Serves: 4
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Ingredients

  • HOTPOT
  • Rack of under-shoulder chops 1 trimmed and cut into 4 neck chops
  • Lamb shoulder 100g cut into 3cm pieces
  • Lamb neck 100g cut into 3cm pieces
  • Lamb shin 100g cut into 3cm pieces
  • Lamb loin 100g cut into 3cm pieces
  • Sugar pinch
  • Sea salt 21/2 tsp
  • White pepper good pinch
  • Onion 600g thinly sliced
  • Salted butter 40g melted
  • Plain flour 10g
  • Butter 10g melted
  • Potatoes 500g peeled
  • Olive oil splash
  • PICKLED RED CABBAGE
  • Red cabbage 300g finely shredded
  • Star anise 1
  • Red wine 400ml
  • Malt vinegar 275ml
  • White wine vinegar 140ml
  • Balsamic vinegar 140ml
  • Bay leaves 5
  • Cloves 10
  • Black peppercorns 1 tsp
  • Pink peppercorns 1 tsp
  • Cinnamon stick 1 snapped in half
  • Dried chillies 5
  • Sugar 250g
  • St Lorenzo sea salt 80g
  • CARROTS AND LEEKS
  • Baby carrots 120g
  • Mineral water 500ml
  • Sugar 1 tbsp
  • Butter 100g
  • Salt pinch
  • Extra fine garden leeks 2 bunches
Profitability
medium

Method

  1. HOTPOT

    - Season the lamb neck, shoulder, shin and chops with salt, sugar and pepper. Dust with flour and arrange in a heavy pot or casserole dish, leaving aside the neck chops
    - In a separate pan, sweat off the onions in15g of melted salted butter and half a tsp of salt for 2-3 minutes. Spread onions over lamb
    - Position the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them into the onions
    - Slice potatoes vertically [2mm thick], place in a medium size bowl and add remaining melted butter. Season with tsp of salt and pinch of white pepper and mix
    - Layer sliced potatoes evenly on top of the onions and cover. Cook the hotpot for 140°C for 21/2 hours
    - Half an hour before the end of the cooking time, sear the lamb loins in a little olive oil until golden. Remove cover of hotpot and replace with a trivet. Put lamb loin on the trivet and return to oven for the final 12 to 15 minutes, or until the lamb is cooked to your liking
    - Set hotpot aside, and place the lamb loin on a warm plate to rest for 5 minutes
  2. PICKLED RED CABBAGE

    - Quarter cabbage, de-vein large stem and finely slice. Salt well in a colander for 2-3 hours until a deep rich colour is achieved. Wash away salt, drain and pat dry
    - Mix all vinegars, wine and sugar together and cook on medium heat for 6-8 minutes until reduced by half
    - Put star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and pound until coarsely ground. Add spice mix to vinegar reduction a few minutes before end of cooking time and infuse for 5 minutes. Sieve reduction and pour onto cabbage
    - Place in a sterilised jar and seal
  3. CARROTS AND LEEKS

    - Boil carrots, sugar, butter and pinch of salt until tender. Remove carrots
    - Mix leeks with melted butter before cooking in salted water on high for 30 seconds
    - Combine carrots and leeks
  4. To serve

    - Thickly slice lamb loins and arrange into bowls with the hotpot
    - Garnish with pickled red cabbage, leeks and carrots
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