This Lancashire hotpot is a rich, warming dish that's full of flavour.
Perfect for those cold winter nights, this traditional Lancashire hot pot is a family favourite. And if it’s not already, it’s sure to become a classic in your family’s recipe collection as it’s so easy to make.
This lamb hotpot might take around two and half hours to make, but it’s a satisfying meal that’s well worth the time and effort (especially as you can leave it cooking for some of that time!). With one serving at only 405 calories, it’s not a dish that will break your diet either.
Our recipe for Lancashire hotpot serves between three to four people, so it really is the perfect meal to cook for a weekend lunch or wholesome weekday dinner.
The best part about this Lancashire hotpot is that you can use your lamb leftovers from Sunday roast to make it – saving you time and money as well.
Serve this Lancashire hotpot with seasonal veg to up your 5-a-day intake, and a slice of chunky bread to mop up that delicious gravy.
Looking for Sunday lunch inspiration? Take a look at our roast lamb recipes for a traditional Sunday roast.
Looking for more easy lamb chop recipes to make – check out our super helpful guide!
Ingredients
- 2tbsp sunflower oil
- 6-8 best end of neck lamb chops
- Few sprigs of fresh rosemary
- 1-2 bay leaves
- 2 onions, peeled and sliced
- 1tbsp plain flour
- 1 lamb stock cube
- 1tbsp Worcestershire sauce
- Salt and freshly ground black pepper
- 2-3 medium potatoes, scrubbed and sliced
- 15g (½oz) butter, melted
Method
Set the oven to 160°C/320°F/Gas Mark 3.
Heat half the oil in a frying pan and add half the chops, or as many as will fit in the pan in a single layer. Cook for 2-3 minutes on each side, or until browned.
Remove from the pan and place them in a casserole dish. Brown the remaining chops and add them to the casserole. Place the sprigs of rosemary and bay leaves on top.
Add the remaining oil to the pan and heat it, followed by the onion. Cook over a medium heat for about 5-7 minutes, or until softened. Sprinkle the flour over the onion and gradually add 450ml (¾ pint) water, stirring well, to give a smooth gravy. Crumble in the stock cube and add the Worcestershire sauce. Season to taste. Pour the onion gravy over the meat. Arrange the potato slices on top, overlapping them.
Brush the top with the melted butter and season. Cover the dish tightly with a lid or foil and put it on a baking tray. Place the dish in the centre of the oven to cook for about 1½ hours. Remove the lid or foil, and cook for a further 30-45 minutes, or until the potato is a light-golden colour. Remove from the oven and serve with green vegetables, if you like.
Top tip for making Lancashire hotpot
Diced lamb can be used as an alternative to the lamb chops if you prefer a boneless hot pot
