Lancashire Hotpot
Chef-patron Nigel Haworth has spent years at Northcote Manor perfecting his version of this Lancashire classic.
Serves: 4 People
1 kg under shoulder, neck & shin of lamb (cut into 3cm-4cm thick pieces)
700 g thinly sliced onions
1 kg peeled King Edward potatoes
25 g plain flour
40 g salted English butter, melted
150 ml chicken stock
3 tsp sea salt
White pepper
Recipe
Season the lamb with one teaspoon of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of a hotpot dish. Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hotpot dish. Slice the potatoes horizontally [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock. Place the hotpot, covered, in a pre-heated oven for 30 minutes on 180c-200c, then for approximately 2 1/2 hours on 130c. Remove from the oven, take off the lid or cover, return to the oven on 180-200c for 30-40 minutes or until golden brown. Serve with pickled red cabbage and glazed baby carrots.
