Lancashire mutton hotpot

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Softening onions

1. Heat the oven to 200C/fan 180C/gas 6. Spread the thick slices of potatoes in a baking dish that's about 7cm deep and wide enough to hold the meat in a single layer. Season.
2. Heat a little oil in a large, heavy frying pan and fry the onion gently, turning regularly, for at least 10 minutes until translucent and pale gold. Use a slotted spoon to transfer to a plate. Add more oil to the pan if necessary and brown the chops on each side.
3. Put the chops, kidneys and bay leaves on top of the potatoes and scatter on the thyme, if using. Season. Spread the onion over the meat and season again. Pour 200ml water into the pan and stir and scrape over the heat to release the sticky debris from the bottom. Pour into the dish, adding more water if needed, until the liquid comes halfway up the contents of the dish.
4. Overlap the thinly sliced potatoes in circles over everything. Brush with more oil or melted butter. Cover with a double layer of foil and cook for 30 minutes. Turn the temperature down to 150C/fan 130C/gas 2 and cook for a further 2 hours, then remove the foil to brown the potato slices lightly - turn the oven back up to 180C/fan 160C/gas 4 to help them along.

Know-how

You can buy mutton from Farmer Sharp (01229 588299; www.farmersharp.co.uk), which also sells at Borough market in London. If you prefer, you can use hill or mountain lamb that is in season now. Kidneys are a classic flavour in a hotpot but leave them out if you don't fancy them.

Per serving

581 kcalories, protein 34.3g, carbohydrate 42.4g, fat 31.7 g, saturated fat 11.7g, fibre 4g, salt 0.28 g

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• 33_hertz

  26 December 2007

  33_hertz rated this recipe

  

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• delilah404

  06 October 2008

  delilah404 rated and commented on this recipe

  

  A fantastic Autumn warmer. Yum.

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• luckie

  10 February 2009

  luckie rated and commented on this recipe

  

  Loved this recipe! I used neck of lamb, bone in, but left the kidney out. The flavours were fantastic and it reminded me of my mom's recipe of years ago.Will def make this again, a real winter warmer.

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Ingredients

• 800g desiree or romano potatoes , 2/3 sliced quite thick, 1/3 sliced about the thickness of a £1 coin
• olive oil
• 2 large onions , roughly chopped
• 8-12 mutton or lamb chops depending on size, or 4 mutton or lamb chump chops, trimmed, or, best end of neck
• 2 lamb kidneys (optional)
• butter melted (optional)
• pickled red cabbage or steamed green veg to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs 45 mins

Ingredients

• 800g desiree or romano potatoes , 2/3 sliced quite thick, 1/3 sliced about the thickness of a £1 coin
• olive oil
• 2 large onions , roughly chopped
• 8-12 mutton or lamb chops depending on size, or 4 mutton or lamb chump chops, trimmed, or, best end of neck
• 2 lamb kidneys (optional)
• butter melted (optional)
• pickled red cabbage or steamed green veg to serve

Per serving

581 kcalories, protein 34.3g, carbohydrate 42.4g, fat 31.7 g, saturated fat 11.7g, fibre 4g, salt 0.28 g

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