Best Lamb Chop Lancashire Hot Pot Recipes

EASY LANCASHIRE HOTPOT

Steps:

• Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
• Remove the hotpot from the oven and let rest for about 10 minutes.
• Serve and enjoy.

LANCASHIRE HOTPOT

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3.
• Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole.
• Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened.
• Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour.
• Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour.
• Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering.
• Melt the butter in a small saucepan over a medium heat.
• Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme.
• Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender.

TRADITIONAL LANCASHIRE HOT POT

Steps:

• Preheat the oven to 170C/325F
• Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
• Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
• After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
• Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
• After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
• Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.

LANCASHIRE HOT POT

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
• Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

LAMB CHOP LANCASHIRE HOT POT

Steps:

• Preheat the oven to 160°C.
• Peel the potatoes and cut into medium/thin discs.
• Chop the onions any way you like.
• In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.
• Now layer half the onions and all of the mushrooms and season again.
• In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.
• Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes. Season again.
• Pour over the stock, you only want enough to come just below the last layer of potatoes.
• Cover with a lid or use foil and bake for around 2 hours.
• Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.
• MMMMM! Meltingly tender!

LANCASHIRE HOTPOT

Steps:

• Heat oven to 160C/fan 140C/gas 3.
• Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
• Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
• Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
• Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
• Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
• Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
• Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.