Tender lamb, carrots and onions layered with potato for the ultimate comforting Lancashire hotpot.
Celebrity twist – Nigel Howarth insists on local lamb for taste and texture and serves with fresh-pickled red cabbage for this Lancashire hotpot recipe.
- 1kg lamb (Cut into 3-4cm thick pieces) perferably regional lamb
- 700g thinly sliced onions
- 1kg peeled King Edward potatoes
- 25g plain flour
- 40g salted butter, melted
- 150ml chicken stock
- 3 tsp sea salt
- White pepper
- Season the lamb with 1 teaspoon of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the Hotpot dish.
- Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
- Slice the potatoes horizontally (approx 2mm thick) and place in a medium size bowl. Then add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
- Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
- Cover the hotpot and place in a pre-heated oven for 30 minutes on 180-200˚C. Then for approximately 2 1/2 hours on 130˚C.
- Remove from the oven, take off the lid or cover and return to the oven on 180-200˚C for 30-40 minutes or until golden brown.
- Serve with pickled red cabbage and glazed baby carrots.