Lancashire hot pot

 

I was brought up in a city that was formerly in the County of Lancashire, and one of my favourite, most evocative dishes that reminds me of my grandmother is her lancashire hot-pot made with the most fantastic stock from a stock pot that seemed to be constantly ticking over on the lowest possible heat on the back burner! I don’t remember ever seeing the stove without the stock-pot!

I’ve modified her dish slightly, she never used red wine and I don’t recall too many sprigs of fresh rosemary nor thyme, however I’m sure she’ll forgive me for these additions!

I’ve also suggested best end of neck lamb chops but please don’t over-trim them; leave a little fat on for flavour.

Ingredients

8 best end of neck lamb chops, about 1kg

a little olive oil

3-4 lamb kidneys

2 large onions, quartered and sliced

Leaves from sprig fresh rosemary

1 sprig fresh thyme

Small glass red wine, optional 

500ml lamb stock

2 large King Edward potatoes, about 350g each, peeled

About 50g butter, melted

Sea salt and freshly ground black pepper

Firstly take the lamb chops and trim a little of the excess fat, but not too much. Now gently sauté the chops on each side in a little olive oil in a frying pan until lightly brown. Whilst the chops are browning, halve the kidneys, snip out the cores with scissors and then cut in half again. When light brown remove the chops and place in the bottom of a deep oven proof dish.

 Add the chopped kidneys to the pan and again sauté until browned, stirring once or twice. Remove from the pan and place into the oven proof dish, distributing evenly. 

 Add a little more oil to the pan, if needed, and stir in the onions. Sauté them for about 5 minutes until softened and their colour is just beginning to turn. Chop the rosemary leaves quite finely and toss into the pan along with the thyme.

Immediately stir in the wine and allow to reduce down until quite syrupy. Pour in the stock and season with sea salt and black pepper. Bring to just below the boil and pour carefully over the chops and kidneys.

Peel the potatoes and slice into rounds about 2mm thick (the thickness of a £1 coin). As we want the potatoes to hold their shape do not slice too thinly. Ideally use a mandolin for even slices.

Now the fun bit, layer the sliced potatoes carefully on top of the stew and finish with a final layer  with no gaps and a pleasing regular pattern to the potatoes. Brush all over with the melted butter and finish with a further grind of black pepper and a little more sea salt.

Heat the oven to 170C, and bake, uncovered, for up to 1½ hours or until the potato is golden-brown and lightly crisp on top. The meat will be wonderfully tender underneath!

 Remove and allow to cool for at least 10 minutes before serving. Ideally serve with some pickled red cabbage.

I can’t think of a better autumn dish, the crisp potatoes and the wonderful lamb with a fabulous gravy!

Heaven !

Comments

[scandilicious]

Another great recipe Paul, I love Lancashire hot pot but to my shame have never made it. As you say, the perfect autumn dish :)

[Paul]

Thanks Signe, no excuse now then !

[Stock Pots]

Great inspiration. It looks so delicious! Thanks for sharing this recipe!

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