Lancashire Hotpot

PREP 15 MIN
COOK  55 MIN

The Brits can lay claim to the king of comfort meals with this one-pot wonder that will leave the whole family fulfilled.

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

300g trimmed lamb forequarter chops

salt & pepper, to taste

1 tbs plain flour (or gluten-free if required)

12 tsp olive oil

12 onion halved & thinly sliced

1 carrot (medium) thinly sliced

1 garlic clove thinly sliced

1 12 sprigs of fresh thyme leaves picked

12 dried bay leaf

1 cup (250ml) chicken stock

275g potatoes peeled & thinly sliced

Cabbage Salad

100g red cabbage thinly shredded

18 bunch of fresh mint (80g bunch) leaves picked & chopped

12 tbs lemon juice

Methodbased on 4 servings
1

Preheat oven to 180°C/fan 160°C/gas 4. 

2

Season chops with salt and pepper and dust in flour to coat, shaking off excess. Heat oil in a non-stick frypan over medium-high heat. Cook chops for 2 minutes a side until browned. Transfer to a medium ovenproof casserole dish.

3

Scatter onion, carrot, garlic and thyme over the chops.

4

Add bay leaf and chicken stock and layer potatoes over the top to completely cover the lamb. Season with salt and pepper and bake for 45 minutes or until lamb is cooked and potato is golden.

5

Meanwhile, combine salad ingredients in a small bowl. Toss and season with salt and pepper.

6

Divide hotpot between plates and serve with salad on the side.

Nutritional Informationper serving

Energy (kJ)

1771 kJ / 425 cals

Protein

35.2 g

Fat

18 g

Sat. Fat

6.7 g

Carbs

25.6 g

Sugar

4.9 g

Fiber

5.6 g

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