Best 3 Lamb Chop Lancashire Hot Pot Recipes
Tantalize your taste buds with a culinary journey to Lancashire, England, where hearty flavors and rustic charm collide in the iconic dish, Lamb Chop Lancashire Hot Pot. This delectable casserole embodies the essence of British comfort food, featuring succulent lamb chops nestled amidst a medley of tender vegetables, all enveloped in a rich and flavorful gravy.
Discover a treasure trove of culinary delights within this comprehensive article, showcasing a diverse collection of Lancashire Hot Pot recipes. Embark on a culinary adventure with our classic Lancashire Hot Pot recipe, a time-honored tradition passed down through generations. Delight in the simplicity of our One-Pot Lancashire Hot Pot, a streamlined version perfect for busy weeknights. Explore the depths of flavor with our Lancashire Hot Pot with Red Wine, a luscious twist that adds an extra layer of sophistication. And for a vegetarian take on this classic, our Vegetarian Lancashire Hot Pot offers a hearty and satisfying alternative.
Each recipe is meticulously crafted to guide you through the culinary process, ensuring success in your kitchen endeavors. Immerse yourself in the vibrant history and culture of Lancashire as you savor the tantalizing aromas and flavors of this beloved dish. Whether you're a seasoned cook or just starting your culinary journey, this article will equip you with the knowledge and inspiration to create a memorable Lancashire Hot Pot experience.
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
LANCASHIRE HOT POT
Scrumptious and heart warming on a cool fall or winter night. Sooo worth the time and effort!! This is really good with or without the jalapeno pepper, the pepper is not traditional, but does add a nice bite.
Provided by Derf2440
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 315f degrees.
- Brush a 4 litre overproof casserole with melted butter or oil.
- Trim the meat of excess fat and sinew.
- Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
- Heat the butter in a large frying pan and brown the chops quickly on both sides.
- Remove the chops from the pan and set aside, then cook the kidneys until browned.
- Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
- Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
- Layer on top of the chops and kidneys.
- Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
- Gradually pour in the stock and bring to the boil, stirring.
- Season well with salt and cracked black pepper, and add the thyme and bay leaf.
- Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
- Layer the remaining potato over the top, covering the meat and veggies.
- Cover and cook in the oven for 1 1/4 hours.
- Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.
Nutrition Facts : Calories 485.3, Fat 33.7, SaturatedFat 16.4, Cholesterol 91.7, Sodium 295.4, Carbohydrate 26.3, Fiber 3.3, Sugar 2.9, Protein 19.2
LAMB CHOP LANCASHIRE HOT POT
This is the traditional Hot Pot recipe from the north of England and is best enjoyed on cold evenings when we want something to warm us up. On first glance it may look bland but trust me, its a comforting satisfying dish, simplicity is its charm. Do not be tempted to add anything to it whatsoever, not even a bay leaf! With the exception of perhaps chopped oysters, a traditional ingredient which is generally no longer used, this dish needs nothing more than the ingredients stated. The mushrooms and kidneys are optional as they're not to everyone's taste and regional variations of the recipe allow for this but I would recommend using 1 or the other, you could use 2 lamb chops chopped up in place of the kidneys if you wish. Do not forget to season between layers!
Provided by robd16
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 160°C.
- Peel the potatoes and cut into medium/thin discs.
- Chop the onions any way you like.
- In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.
- Now layer half the onions and all of the mushrooms and season again.
- In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.
- Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes. Season again.
- Pour over the stock, you only want enough to come just below the last layer of potatoes.
- Cover with a lid or use foil and bake for around 2 hours.
- Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.
- MMMMM! Meltingly tender!
Nutrition Facts : Calories 534.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 70.3, Sodium 71.7, Carbohydrate 54.9, Fiber 7, Sugar 5.6, Protein 21.6
Tips:
- Choose high-quality lamb chops. Look for chops that are bright red and firm to the touch, with little to no marbling.
- Trim excess fat from the lamb chops. This will help reduce the amount of grease in the dish.
- Season the lamb chops generously with salt and pepper. This will help enhance their flavor.
- Sear the lamb chops in a hot skillet until they are browned on all sides. This will create a nice crust and help keep the chops moist.
- Transfer the lamb chops to a slow cooker. Add the vegetables, herbs, and stock. Cover and cook on low for 8-10 hours, or until the lamb chops are fall-off-the-bone tender.
- Serve the Lancashire hot pot with mashed potatoes, roasted vegetables, or crusty bread.
Conclusion:
Lancashire hot pot is a hearty and flavorful dish that is perfect for a cold winter day. The lamb chops are cooked until they are fall-off-the-bone tender, and the vegetables are soft and flavorful. The dish is also very easy to make, making it a great option for busy weeknights. Whether you are a fan of lamb or not, you are sure to enjoy this classic British dish.
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