Lancashire hotpot recipe for your next dinner party
A staple at every British pub, the Lancashire hotpot is a warm, hearty lamb stew that’s topped with potatoes. Bring this pot to a dinner party or serve it in your home, and your guests will rave about its flavor. Wayne Imber, a British culinary enthusiast, shares his favorite Lancashire hotpot recipe that’s easy for you to make at any given day.
Prepare the ingredients. You’ll need 1 tablespoon vegetable oil, 12 ounce chopped onion, 1 ½ pound cube leg of lamb meat, 2 ½ pound potatoes (thinly sliced), 2 tablespoon chopped fresh thyme, 1 ounce butter, and 2 cups of chicken or lamb stock.
Prepare the hotpot. Heat oil in a skillet over medium heat, and sauté onion until soft and translucent, remove and set aside. Add lamb and fry until it turns into a rich chestnut color (12 to 15 minutes), drain the fat and reserve. During this time, Wayne Imber suggests that to preheat the oven to 375 degrees F.
Prepare to bake. Spread half of the potatoes in the bottom of a 9/13 baking dish, and season with salt and pepper to taste. Place the lamb and onions on top, and sprinkle with thyme and season to taste. Cover the dish with the remaining potatoes and dab with butter. Pour the stock, and bake in the preheated oven for 9o to 120 minutes.
Wayne Imber here, and I’m passionate about cooking. My wife and I are avowed Anglophiles and enjoy British dishes. We hope to author a book on the underappreciated art of the British culinary tradition. So, watch out for a Wayne Imber-penned cookbook soon. For more articles like this, visit this page.
Prepare the ingredients. You’ll need 1 tablespoon vegetable oil, 12 ounce chopped onion, 1 ½ pound cube leg of lamb meat, 2 ½ pound potatoes (thinly sliced), 2 tablespoon chopped fresh thyme, 1 ounce butter, and 2 cups of chicken or lamb stock.
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Image source:
bbcgoodfood.com
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Prepare the hotpot. Heat oil in a skillet over medium heat, and sauté onion until soft and translucent, remove and set aside. Add lamb and fry until it turns into a rich chestnut color (12 to 15 minutes), drain the fat and reserve. During this time, Wayne Imber suggests that to preheat the oven to 375 degrees F.
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Image source:
recipes.sainsbury.co.uk
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Prepare to bake. Spread half of the potatoes in the bottom of a 9/13 baking dish, and season with salt and pepper to taste. Place the lamb and onions on top, and sprinkle with thyme and season to taste. Cover the dish with the remaining potatoes and dab with butter. Pour the stock, and bake in the preheated oven for 9o to 120 minutes.
Wayne Imber here, and I’m passionate about cooking. My wife and I are avowed Anglophiles and enjoy British dishes. We hope to author a book on the underappreciated art of the British culinary tradition. So, watch out for a Wayne Imber-penned cookbook soon. For more articles like this, visit this page.
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