All Recipes

Lancashire hotpot

Prep

0-15 mins

Total

2 HRS 20 MIN

Servings

4 Servings

Lancashire hotpot

Ingredients

  • 2

    tbsp

    Olive oil

  • 40

    g

    Butter

  • 4

    200g lamb forequarter chops

  • 2

    Brown onions, peeled, finely sliced

  • 2

    Sticks celery, finely sliced

  • 2

    Carrots, peeled, finely sliced

  • 2

    tsp

    Dried thyme

  • 2

    tbsp

    Gravox traditional gravy (box powder)

  • 2

    cups

    Beef stock

  • 1

    tbsp

    Worcestershire sauce

  • 2-3

    Medium desiree potatoes, peeled, thinly sliced

Instructions

  1. Step 1

    Preheat oven to 180°C. Heat 1 tbsp oil and 20g butter in a heavy based flameproof casserole dish over medium high heat. Cook lamb chops, in batches, for 2-3 minutes each side or until browned. Transfer to a plate.

  2. Step 2

    Add remaining oil to pan with onion, celery, carrot and thyme. Cook, stirring for 4-5 minutes or until onion has softened. Add Gravox Traditional Gravy Powder. Cook stirring for 1 minute. Stir in stock and Worcestershire sauce. Return chops to pan. Remove from heat. Arrange potatoes in an overlapping pattern on top. Cover with foil. Bake for 1 hour 30 minutes. Remove from oven. Increase temperature to 220°C. Melt remaining butter, brush potatoes with melted butter. Bake, uncovered for 30 minutes or until potatoes are golden and chops tender.

  3. Step 3

    Serve with steamed green vegetables or salad if desired.

You May Also Like