Gordon Ramsay Lancashire Hotpot Recipe

The First Time I Screwed This Up…

I layered the potatoes like a lasagna and expected a golden crown. What I got? Pale, soggy slices that tasted more like boiled starch than anything remotely comforting. The lamb underneath? Bland. And my sauce? Thin, floury, forgettable.

I thought Lancashire Hotpot was just lamb stew with potato slices slapped on top. Turns out, Ramsay’s version is all about balance: deep umami from proper browning, a tight reduction of the stock, and crispy, buttery potatoes that behave more like roasties than topping.

This version fixes everything I did wrong—and probably what you’re about to mess up too.

Why This Works (And Where Most Go Wrong)

Gordon’s version isn’t rustic—it’s strategic.
The trap most home cooks fall into is treating this like a dump-and-bake dish. They skip the browning, overload the liquid, and forget that potatoes don’t magically crisp in a wet environment.

Here’s why his method works:

• Browning lamb chops builds base flavor—he treats them like a steak.
• Flour is cooked until biscuit-brown, not just dumped in.
• Stock is added gradually, not flooded.
• Potatoes are buttered and spaced—not drowned or steamed under a lid.
• Thyme is layered, not tossed in like an afterthought.

Ingredients That Actually Matter

• 500g lamb chops – bone-in gives more flavor, don’t use lean cuts or lamb shoulder without adjusting time.
• 3 tbsp olive oil – high smoke point for searing.
• 1 large carrot, celery stalk, onion – the soffritto base, chop evenly to prevent one from overcooking.
• 2 tbsp plain flour – thickens the sauce; raw flour taste ruins it, so toast it.
• 1L beef stock – lamb stock if you’ve got it, but beef brings deeper umami.
• 8 sprigs fresh thyme – not dried, it won’t infuse properly.
• 1 bay leaf – optional, but adds a subtle bitter edge that works.
• 100g melted butter – don’t skimp; this makes the potatoes crisp.
• 2 large Maris Piper potatoes – floury is essential for that golden finish.
• Salt + freshly ground pepper – season the lamb like you mean it.

How To Make Gordon Ramsay Lancashire Hotpot

Preheat your oven to 170°C (150°C fan) / 325°F / Gas 3.

Season your lamb chops aggressively with salt and pepper. Don’t be shy—it’s your only chance to season them before they go under the potato lid.

Sear the lamb in olive oil over medium-high heat for 2–3 minutes per side. You want caramelization, not steam. Brown = flavor. Transfer to your casserole dish.

Sauté the veg in the same pan. Carrot, celery, and onion go in. Let them catch a little color—this isn’t soup.

Add the flour and cook for 2–3 minutes. It should look like wet sand and smell nutty, not raw.

What Gordon Ramsay Says About This Dish

“Every layer needs flavor. Don’t just stack it—build it.”
That’s why searing the lamb and cooking the flour matters. I tried skipping that once—tasted like hospital food.

“Crispy top, tender base—that’s the contrast.”
That’s your north star. Soft potatoes on top? You failed. Ramsay treats the potato like a finishing layer, not an afterthought.

“Don’t boil the hell out of it—bake it gently.”
Low and slow in the oven brings everything together. Rushing it dries the lamb or burns the top.

“If it’s not seasoned well, it’s just stew with potatoes.”
Which is why he hits salt early—and I used to wait too long.

What I Got Wrong (And How I Fixed It)

• Wrong potatoes – I used waxy ones (Charlotte) the first time. Never browned. Stick to floury ones.
• Too much liquid – Poured in the stock all at once. The stew drowned the potatoes.
• Didn’t brown the lamb – It came out grey and flavorless.
• Covered it with foil from the start—steamed the top layer.
• Didn’t brush enough butter – Dry potatoes. Never again.

Variations That Actually Hold Up

Can’t find lamb chops? Use lamb neck or shoulder, cut into chunks. Brown it well and increase cook time by 30–40 minutes before adding the potatoes.

Want it veggie? Swap lamb for mushrooms + lentils. Add a splash of soy and miso to boost umami.

Need to stretch it? Add parsnip or swede to the base layer—but cut them small so they cook evenly.

Craving extra crisp? Add a little grated Parmesan or breadcrumbs to the butter before brushing the potatoes.

Pro Tips That Change the Game

• Rest it 10–15 minutes before serving. Lets the sauce thicken and flavors settle.
• Fan ovens crisp better—but rotate the dish halfway to avoid hot spots.
• Use a wide casserole—too deep, and your potato crust sits in steam.
• Want deeper color? Use a splash of Worcestershire sauce or a dash of Marmite in the stock.

Storage + Leftover Moves

To store: Cool it fully, cover, and refrigerate up to 3 days.
To freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
To reheat: 170°C / 340°F in the oven, covered for 20 mins, then uncover to crisp the top again.

Leftover upgrade: Turn it into a pie. Pull the meat and veg, thicken the gravy if needed, and top with puff pastry.

FAQs

Q: Can I use boneless lamb?
Yes, but you’ll lose the richness the bones bring. Add a splash of demi-glace or stock concentrate to compensate.

Q: Why is my top not crispy?
You probably used waxy potatoes, too much liquid, or didn’t butter the top generously. Also: never cover the dish for the whole bake.

Q: What herbs can I use instead of thyme?
Rosemary can work, but go light—it’s punchier. Don’t mix too many herbs or you’ll muddy the flavor.

Q: Can I make it ahead?
Yes. Bake until almost done, cool, then reheat at 180°C / 350°F for 20–25 mins to finish and crisp.

Try More Recipes:

• Gordon Ramsay Gammon Steak Recipe
• Gordon Ramsay Venison Wellington Recipe
• Gordon Ramsay Roast Pork Recipe
• Gordon Ramsay Scallop Recipe