Traditional Lancashire Lamb Hotpot

Name: Traditional Lancashire Lamb Hotpot
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: British
Ingredients: 0.5 tsp Black Pepper; 1 oz Butter; 2 cups Chicken Stock; 2 tbsp Fresh Thyme; 1.5 lb Leg of Lamb; 12 oz Onion; 1 to taste Salt; 2.5 lb Sliced Potatoes; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 British High-Protein 💪Low-Carb Sugar-Free Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food

Traditional Lancashire Lamb Hotpot layers tender lamb with thin-sliced potatoes and thyme, creating a rich, brothy bake where the top turns golden and crisp while the inside stays silky and comforting. The slow melding of browned onions, butter, and stock yields a deep, homestyle flavor perfect for a cozy Sunday dinner or a cold-weather gathering.

Prep20 mins
Cook2 hrs
Serves6
DifficultyMedium

1

Heat oil in a large skillet over medium-high heat. Cook the onion until soft and a deep golden color. Remove it from the skillet and set aside. Add the lamb to the skillet and fry (in batches if needed) until a rich chestnut brown, 12 to 15 minutes. Drain the fat and reserve it.
2

Preheat the oven to 375 degrees F (190 degrees C).
3

Spread 1/2 of the potatoes in the bottom of a 9x13-inch baking dish. Season with salt and pepper to taste. Place the browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with the remaining potatoes, season to taste, and dot with butter. Pour the stock over everything.
4

Bake in the preheated oven for 1 1/2 to 2 hours. Note: If the casserole is drying out while cooking, add more stock as needed. If the casserole is browning too quickly, cover with aluminum foil.