All Recipes

Lancashire hotpot

Prep

0-15 mins

Total

2 HRS 20 MIN

Servings

4 Servings

Ingredients

2 tbsp

Olive oil

40 g

Butter

4 

200g lamb forequarter chops

2 

Brown onions, peeled, finely sliced

2 

Sticks celery, finely sliced

2 

Carrots, peeled, finely sliced

2 tsp

Dried thyme

2 tbsp

Gravox traditional gravy (box powder)

2 cups

Beef stock

1 tbsp

Worcestershire sauce

2-3 

Medium desiree potatoes, peeled, thinly sliced

Instructions

Step 1

Preheat oven to 180°C. Heat 1 tbsp oil and 20g butter in a heavy based flameproof casserole dish over medium high heat. Cook lamb chops, in batches, for 2-3 minutes each side or until browned. Transfer to a plate.

Step 2

Add remaining oil to pan with onion, celery, carrot and thyme. Cook, stirring for 4-5 minutes or until onion has softened. Add Gravox Traditional Gravy Powder. Cook stirring for 1 minute. Stir in stock and Worcestershire sauce. Return chops to pan. Remove from heat. Arrange potatoes in an overlapping pattern on top. Cover with foil. Bake for 1 hour 30 minutes. Remove from oven. Increase temperature to 220°C. Melt remaining butter, brush potatoes with melted butter. Bake, uncovered for 30 minutes or until potatoes are golden and chops tender.

Step 3

Serve with steamed green vegetables or salad if desired.

You May Also Like