Lamb, black pudding & mustard hotpot

If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard

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Good Food

7 ratings 5

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2¾ - 3 hrs

Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.

Per serving

832 kcalories, protein 50g, carbohydrate 66g, fat 43 g, saturated fat 10g, fibre 7g, salt 3.1 g

Recipe from Good Food magazine, March 2005.

Latest comments and suggestions

Tracy

17 February 2008

Tracy rated and commented on this recipe

This is my husband's favourite meal in the entire universe!!!!!! The flavours complement each other wonderfully and together with a good bottle of red wine it makes a perfect cold winters evening. I can not recommend highly enough.

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Linda

21 January 2009

Linda commented on this recipe

This recipe was absolutely delicious! full of flavour and one i will definately make again

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KAZ

10 February 2009

KAZ rated and commented on this recipe

Left out the mustard as not keen on it. My husband thought it was delicious and had two helpings. Did worry that the black pudding would disintegrate with the long cooking but no problem. Both the lamb and black pudding had a deeper flavour. Scrummy!!!

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Beryl

16 February 2009

Beryl rated and commented on this recipe

Delicious. Very tasty and full of flavour.

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Pelupi

23 April 2009

Pelupi rated and commented on this recipe

Excellent! Full of flavour and will definitely make again.

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Stuart

07 October 2009

Stuart rated and commented on this recipe

Brilliant comfort food. Chopped the black pudding into ca 2 cms chunks, otherwise just followed the recipe. Will certainly do again for family and friends.

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Charlotte1983

08 November 2011

Charlotte1983 rated and commented on this recipe

Absolutely loved this dish, don't think I cut the black pudding thick enough but was still wonderful, great flavours even if you're not keen on black pudding.

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Bobby

13 May 2012

Bobby commented on this recipe

I wasnt a fan personally, but my husband absolutely loved this.... I do not think I would cook this again!

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Svenja79

24 February 2013

Svenja79 rated and commented on this recipe

I halved all ingredients as I cooked for 2 people. The preparation was easy and straight-forward, however my husband and I found the dish rather bland. Also the stock/liquid (350ml) was way too much and left us with a rather soup-like result in which the black pudding was dissolved and didn't look appetizing. We will cook it again, this time with less liquid and the black pudding as the last layer, to keep it crispy.

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Ingredients

2 tbsp groundnut or sunflower oil (or dripping)
2 large onions , thinly sliced
350g black pudding , thickly sliced
8 lamb chops (middle neck cutlets), excess fat trimmed
900g potatoes , peeled and very thinly sliced
3 carrots , thinly sliced
2 tbsp grainy mustard
20g pack parsley , finely chopped
6 sprigs of thyme , leaves only
700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
knob of butter , melted

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2¾ - 3 hrs

One-pot family dinner

Ingredients

2 tbsp groundnut or sunflower oil (or dripping)
2 large onions , thinly sliced
350g black pudding , thickly sliced
8 lamb chops (middle neck cutlets), excess fat trimmed
900g potatoes , peeled and very thinly sliced
3 carrots , thinly sliced
2 tbsp grainy mustard
20g pack parsley , finely chopped
6 sprigs of thyme , leaves only
700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
knob of butter , melted

Per serving

832 kcalories, protein 50g, carbohydrate 66g, fat 43 g, saturated fat 10g, fibre 7g, salt 3.1 g

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