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Time-honoured recipes for Lancashire hotpot include additions such as bacon, carrots, lamb’s kidneys and even oysters, depending on local availability. This version uses mushrooms and black pudding which enhance the lamb and give the gravy a fabulous flavour.
Serves: 4 - 6
3 tbsp plain flour
8 lamb loin chops
2 tbsp beef dripping or vegetable oil, plus extra to grease
250g chestnut mushrooms, sliced
750ml lamb or chicken stock
750g potatoes eg Maris Piper, Desiree
3 onions, thinly sliced
230g pack black pudding, cut into small pieces
1. Preheat the oven to 170°C, gas mark 3. Put the flour on a plate and season. Coat the chops in the flour, reserving the excess. Melt 1 tablespoon of the dripping or oil in a frying pan and brown the chops on both sides. Transfer to a plate and fry the mushrooms for 5 minutes until lightly coloured. Add them to the plate.
2. Melt the remaining dripping or oil in the pan and sprinkle in the excess flour. Mix to a paste and blend in the stock. Bring to the boil and remove from the heat.
3. Thinly slice the potatoes. Place half in a large casserole or hotpot dish. Add half the onions and black pudding on top,then all the lamb chops. Add the remaining onions, black pudding and all the mushrooms. Pour over the thickened sauce and layer the remaining potatoes on top.
4. Cut a circle of baking parchment, slightly larger than the pot. Press down on top of the potatoes and cover with a lid or foil.
5. Bake for 1 hour. Remove the lid and paper then bake for another hour or until the potatoes are golden brown.
Typical values per serving:
|Salt||2.3g salt per serving for 6|
This recipe was first published in August 2016.