Lamb, black pudding & mustard hotpot

Lamb, black pudding & mustard hotpot

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(7 ratings)

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Cooking time

Ready in 2¾ - 3 hrs

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
832
protein
50g
carbs
66g
fat
43g
saturates
10g
fibre
7g
sugar
0g
salt
3.1g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, March 2005

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Comments

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svenja79's picture
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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.

bobbyc's picture

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

charlotte_1983's picture
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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.

stuarthough's picture
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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.

pelupi's picture
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Excellent! Full of flavour and will definitely make again.

midgeholeberyl's picture
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Delicious. Very tasty and full of flavour.

stockman's picture
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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!!!

ladylinda's picture

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

tracyvincent's picture
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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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