Gordon Ramsay Lancashire Hotpot Recipe

This delicious Lancashire Hotpot, inspired by Gordon Ramsay, is a comforting, hearty meal that’s perfect for chilly evenings. With tender lamb chops, crisp potato slices, and a rich, savory sauce, this dish is simple to make and full of flavor. Feel free to swap in seasonal vegetables for even more variety!

Ingredients Needed:

• 500g lamb chops
• 3 tbsp olive oil
• 1 large carrot, roughly chopped
• 1 celery stalk, trimmed and roughly chopped
• 1 large onion, roughly chopped
• 2 tbsp plain flour
• 1 litre beef stock
• 8 sprigs fresh thyme
• 1 bay leaf
• 100g butter, melted
• 2 large floury potatoes (e.g., Maris Piper),
• Salt and freshly ground black pepper

How To Make Lancashire Hotpot Recipe?

1. Preheat the Oven: Preheat the oven to 170°C / 150°C Fan / Gas 3.
2. Brown the Lamb Chops: Season the lamb chops generously with salt and pepper. Heat the olive oil in a frying pan over medium heat. Fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer to a medium casserole dish.
3. Cook the Vegetables: In the same frying pan, fry the chopped carrot, celery, and onion for 4-5 minutes, or until softened and lightly coloured.
4. Make the Stock: Stir in the flour and cook for 2-3 minutes, until the flour turns a biscuit color. Gradually pour in the beef stock, stirring constantly until the mixture thickens and there are no visible lumps of flour.
5. Combine with Lamb: Transfer the vegetable and stock mixture to the casserole with the lamb. Add 7 sprigs of thyme and the bay leaf. Bring to the boil, then reduce the heat to simmer.
6. Prepare the Potatoes: Melt the butter in a small saucepan over medium heat. Arrange the potato slices on top of the casserole, overlapping the edges slightly. Brush with melted butter and sprinkle with the remaining thyme leaves.
7. Bake the Hotpot: Place the casserole in the oven and bake for 1-1½ hours, or until the potato topping is crisp and golden-brown, and the vegetables are tender.

Recipe Tips:

• Use the Right Potatoes: For a crispy topping, choose floury potatoes like Maris Piper. Waxy potatoes won’t crisp as well.
• Brown the Lamb Properly: Make sure the lamb chops are browned well. This adds a lot of flavor to the dish.
• Don’t Overcrowd the Pan: When cooking the vegetables, make sure there’s enough space in the pan. This helps them cook better.
• Use Fresh Thyme: Fresh thyme gives better flavor than dried, so use fresh if you can.
• Watch the Potatoes: Keep an eye on the potatoes as they bake. If they brown too fast, cover the dish with foil.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Lancashire Hotpot cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the hotpot completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
• Reheat: Reheat the hotpot in a saucepan over medium heat. Stir occasionally and heat until it reaches a boiling point.

Nutrition Facts:

• Calories: 560kcal
• Total Fat: 33g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 500mg
• Potassium: 800mg
• Total Carbohydrate: 38g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 25g

Gordon Ramsay Lancashire Hotpot Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Recipe Keys: L Lancashire Hotpot Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesRest time: minutesTotal time:1 hour 35 minutesServings:4 servingsCalories:560 kcal Best Season:Suitable throughout the year

Description

This delicious Lancashire Hotpot, inspired by Gordon Ramsay, is a comforting, hearty meal that’s perfect for chilly evenings. With tender lamb chops, crisp potato slices, and a rich, savory sauce, this dish is simple to make and full of flavor. Feel free to swap in seasonal vegetables for even more variety!

Ingredients

• 500g lamb chops
• 3 tbsp olive oil
• 1 large carrot, roughly chopped
• 1 celery stalk, trimmed and roughly chopped
• 1 large onion, roughly chopped
• 2 tbsp plain flour
• 1 litre beef stock
• 8 sprigs fresh thyme
• 1 bay leaf
• 100g butter, melted
• 2 large floury potatoes (e.g., Maris Piper),
• Salt and freshly ground black pepper

Instructions

1. Preheat the Oven: Preheat the oven to 170°C / 150°C Fan / Gas 3.
2. Brown the Lamb Chops: Season the lamb chops generously with salt and pepper. Heat the olive oil in a frying pan over medium heat. Fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer to a medium casserole dish.
3. Cook the Vegetables: In the same frying pan, fry the chopped carrot, celery, and onion for 4-5 minutes, or until softened and lightly coloured.
4. Make the Stock: Stir in the flour and cook for 2-3 minutes, until the flour turns a biscuit color. Gradually pour in the beef stock, stirring constantly until the mixture thickens and there are no visible lumps of flour.
5. Combine with Lamb: Transfer the vegetable and stock mixture to the casserole with the lamb. Add 7 sprigs of thyme and the bay leaf. Bring to the boil, then reduce the heat to simmer.
6. Prepare the Potatoes: Melt the butter in a small saucepan over medium heat. Arrange the potato slices on top of the casserole, overlapping the edges slightly. Brush with melted butter and sprinkle with the remaining thyme leaves.
7. Bake the Hotpot: Place the casserole in the oven and bake for 1-1½ hours, or until the potato topping is crisp and golden-brown, and the vegetables are tender.

Notes

• Use the Right Potatoes: For a crispy topping, choose floury potatoes like Maris Piper. Waxy potatoes won’t crisp as well.
• Brown the Lamb Properly: Make sure the lamb chops are browned well. This adds a lot of flavor to the dish.
• Don’t Overcrowd the Pan: When cooking the vegetables, make sure there’s enough space in the pan. This helps them cook better.
• Use Fresh Thyme: Fresh thyme gives better flavor than dried, so use fresh if you can.
• Watch the Potatoes: Keep an eye on the potatoes as they bake. If they brown too fast, cover the dish with foil.

Keywords:Gordon Ramsay Lancashire Hotpot Recipe