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Lancashire hotpot
Lancashire hotpot
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Prep Time:
30 minutes
Cook Time:
185 minutes
Total Time:
215 minutes
Try Curtis Stone's aromatic rosemary and thyme-infused lamb hotpot for a deliciously tender meal.
Ingredients:
  • 1kg Lamb Forequarter Chops, bones removed, trimmed, cut into 4cm pieces
  • 40.00 ml plain flour
  • 54.60 gm (about) olive oil, divided
  • 1 onion, thinly sliced (about 300g)
  • 2 large garlic cloves, finely chopped
  • 2 large thyme sprigs
  • 1 rosemary sprig
  • 125ml white wine
  • 2 swedes (about 600g total), peeled, cut into 2cm pieces
  • 625ml chicken stock
  • 500g medium Crème Royale potatoes, peeled, cut into 3mm-thick rounds
  • 40g butter, melted
  • 2 tsp fresh chives, chopped
Instructions:
  • Preheat the oven to 175C (155C fan-forced). Season the lamb generously with salt and pepper. Toss the lamb in a bowl with flour to lightly coat. Shake off any excess flour and transfer the lamb to a plate. In a large, deep heavy frying pan over medium-high heat, cook half of the lamb in 1 tablespoon of oil for 8 minutes, turning occasionally until golden brown. Transfer the lamb to a bowl. Repeat with the remaining lamb, adding more oil if necessary.
  • Heat 1 tablespoon of oil in a pan. Add onion and cook until tender, stirring occasionally and scraping up any browned bits, about 5 minutes. Mix in garlic, thyme, and rosemary and cook for 3 minutes. Pour in wine and simmer until the liquid evaporates completely, about 10 minutes. Add swedes and season with salt and pepper. Transfer the mixture to a 20cm-square baking dish. Arrange the lamb over the vegetables and drizzle with the juices. Pour enough stock over the lamb and vegetables to almost cover the lamb.
  • Layer half of the potato slices neatly over the meat, slightly overlapping. Brush with half of the melted butter and season with salt and pepper. Repeat with remaining potato slices. Brush with the rest of the butter and season again.
  • Cover the dish with foil and bake on a tray for 1 1/2 hours until the meat is almost tender. Uncover, then bake for an additional hour until the potato is golden brown and the liquid has reduced and thickened. Let it rest for 20 minutes, then garnish with chives before serving.

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