Lamb hotpot
Lamb and onions slow-baked under a lid of overlapping potato slices that turn golden and crisp. A Lancashire classic for cold nights.
- Serves4
- Prep25 min
- Cook2 hr 30 min
- HeatMild
Hotpot is all about patience: the lamb and onions cook slowly in their own gravy under the potatoes, then the lid comes off so the top crisps. Neck fillet or boneless shoulder both work beautifully.
Ingredients
Ask at the counter for1kg boneless lamb neck or shoulder, in large chunks
Cut: Neck (lamb), Shoulder (lamb)
Method
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Heat the oven to 160°C (fan 140°C, gas 3). Toss the lamb in the flour with salt and pepper.
Heat 2 tablespoons of the oil in a frying pan and brown the lamb in batches, 3 to 4 minutes a batch. Put it into a deep casserole dish.
Add the rest of the oil to the pan and cook the onions and carrots for 10 minutes until soft. Add them to the lamb with the stock, Worcestershire sauce, bay leaves and thyme.
Arrange the potato slices on top in overlapping layers, like roof tiles. Brush with the melted butter and season.
Cover with a lid or foil and bake for 2 hours. Then take the lid off, turn the oven up to 200°C (fan 180°C, gas 6) and bake for 30 minutes more, until the potatoes are golden and crisp.
Rest for 10 minutes before serving with pickled red cabbage or green beans.
Tips
- Slice the potatoes about 3mm thick so they cook through by the time the top crisps.
- Mutton works well too. Add 30 minutes to the covered cooking time.
- Pickled red cabbage is the traditional side.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months. Reheat covered at 180°C for 40 minutes.
- Heat
- Mild. Add green chillies at the table if you like it hotter.