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Traditional British Lancashire Hotpot with Tender Lamb and Crisp Sliced Potatoes
Classic comfort stew from Northwest England: succulent lamb neck chops and sweet onions slow-braised under an overlapping scalloped layer of sliced potatoes baked until golden and crispy.
Prep
25 min
Cook
120 min
Total
145 min
Oven
170Ā°C (150Ā°C vent.)
Ingredients
servings
6
- Best end lamb neck chops on the bone1000 g
- Maris Piper or Yukon Gold potatoes, sliced 3mm thin1000 g
- Large yellow onions, thinly sliced3 pc
- Warm lamb or beef stock500 ml
- Melted butter for brushing top potatoes40 g
- Worcestershire sauce1 tbsp
- Fresh thyme leaves1 tbsp
- Bay leaf1 pc
- Flour for dusting meat2 tbsp
- Fine sea salt1 Ā½ tsp
- Freshly ground black pepper1 tsp
Preparation Steps
1
Season lamb chops with salt, pepper, and dust with flour. Sear in a skillet with a knob of butter for 6-8 mins until browned; place on bottom of casserole dish.
8 min timer
2
SautƩ sliced onions in pan drippings for 5 mins; spread over the lamb with thyme, bay leaf, and Worcestershire sauce. Pour in warm lamb stock.
5 min timer
3
Arrange sliced potatoes in overlapping shingle pattern covering the meat completely. Brush with melted butter, season with salt and pepper. Cover and bake at 170Ā°C for 90 mins; uncover, raise heat to 200Ā°C, and bake 30 mins until potatoes are golden and crunchy.
120 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
480
Protein
35g
Carbohydrates
38g
Fat
22g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
