Lancashire mutton hotpot
A traditional British dish - use hill or mountain lamb if you can't get mutton. Leave out the kidneys if you're not keen on offal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 2 hrs 45 mins
- 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.
- 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.
- 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.
- 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 4.0g, salt 0.28 g
Recipe from olive magazine, October 2005.
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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 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 4.0g, salt 0.28 g
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