Lancashire Hotpot
A Northern classic that asks almost nothing of you and gives back everything. Lamb chops layered with onion, browned lamb kidneys and topped with overlapping scales of potato — into the oven for hours, out onto the table burnished and crisp.
Ingredients
8 middle-neck lamb chops
2 lamb kidneys, cored and sliced (optional)
3 large onions, sliced
2 tbsp plain flour
400 ml good lamb stock
2 tsp Worcestershire sauce
1 kg waxy potatoes, thinly sliced
60 g butter, melted
2 sprigs fresh thyme
Method
- 1
Season the chops and toss lightly with the flour. In a heavy casserole, brown them in batches until deeply coloured, then set aside. Do the same with the kidneys if using.
- 2
Soften the onions in the pan until sweet and golden, about 15 minutes. Stir in any leftover flour.
- 3
Layer the meat, onions and thyme into the casserole. Pour over the stock and Worcestershire sauce — it should just come up to the top of the meat.
- 4
Arrange the potato slices in tight, overlapping scales across the top. Brush generously with melted butter and season.
- 5
Cover and bake at 160°C for 90 minutes. Uncover, brush again with butter and bake for a further hour, until the potatoes are burnished and crisp and the lamb spoon-tender.
Cook's notes
An old Lancashire trick: line the base of the pot with a layer of potato slices as well as topping — they soak up the juices and become the best part of the dish.