Lancashire hotpot

Lancashire hotpot

Ben's Meat Bible
Benito Martin

This classic English lamb dish is one of my favourites, as it is such an easy dish to put together – truly comforting on a winter’s day. Don’t be afraid to play around with root vegetables, substituting the potato for taro, sweet potato or Jerusalem artichoke.


Quantity Ingredient
150g plain flour
freshly ground black pepper
8 x 150g lamb neck chops
100ml olive oil
4 onions, thinly sliced
3 garlic cloves, sliced
2 bay leaves
50g unsalted butter, melted
1 tablespoon thyme leaves
700g waxy potatoes, peeled and cut into 1 cm slices
200ml chicken stock


Quantity Ingredient
3 garlic cloves
1 bunch flat-leaf parsley, leaves picked
2 unwaxed lemons, shredded zest


  1. Preheat the oven to 180°C.
  2. Combine the flour with a good pinch of salt and pepper in a zip-lock bag. Add the lamb chops and shake the bag for 30 seconds to evenly coat the lamb.
  3. Heat 50 ml of the oil in a large frying pan over medium–high heat. Shake the lamb to remove excess flour, then fry in batches for 2–3 minutes on each side, until golden. Remove from the pan and set aside.
  4. Wipe the pan clean with paper towel and place over medium heat. Add the remaining oil and sauté the onions, stirring, for 10–12 minutes, until they are soft and starting to colour. Stir in the garlic and cook for a further 3 minutes, or until golden brown.
  5. Place the lamb chops in a flameproof casserole dish, then top with the onion mixture and bay leaves. Pour over the melted butter and scatter over the thyme, and season with salt and pepper. Arrange the potatoes over the top of the onions in a circular pattern, overlapping slightly.
  6. Pour the stock over the potatoes, then cover the casserole with a lid. Transfer to the oven and bake for 20 minutes, then reduce the oven temperature to 130°C and cook for a further 2½ hours, or until the potatoes and lamb are tender and the sauce has thickened. Remove the lid, then switch the oven to the grill (broiler) function. Grill under high heat for 3 minutes, or until the potatoes are golden. Set aside to rest.
  7. Meanwhile, make the gremolata. Roughly chop the garlic and parsley leaves together. Mix in the shredded zest and pile the gremolata in a bowl.
  8. Divide the hotpot between bowls, sprinkle with gremolata and serve.
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