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?
- Preheat the Oven: Preheat the oven to 170°C / 150°C Fan / Gas 3.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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
Instructions
- Preheat the Oven: Preheat the oven to 170°C / 150°C Fan / Gas 3.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Gordon Ramsay Lancashire Hotpot Recipe