Lamb Chop Lancashire Hot Pot
Warm up your table with the comforting flavors of Lamb Chop Lancashire Hot Pot—an iconic British dish perfect for cozy dinners. This hearty recipe layers tender lamb chops, buttery potatoes, sweet onions, and earthy carrots in a rich, herb-infused gravy made with fresh thyme and rosemary. The casserole is slow-cooked to perfection, creating melt-in-your-mouth meat and a golden, crispy potato topping that’s irresistibly satisfying. With its simple preparation and oven-baked magic, this one-pot classic brings rustic charm and robust flavor to any meal. Serve it fresh out of the oven for an unforgettable dish that celebrates traditional home cooking at its finest!
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 1.2 kg potatoes
- 2 large onions
- 2 medium carrots
- 500 ml vegetable stock
- 2 tablespoons plain flour
- 50 g butter
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 160°C (320°F).
Peel the potatoes and slice them thinly into roughly 5mm slices. Peel and thinly slice the onions and carrots.
Season the lamb chops with salt and black pepper.
Heat the vegetable oil in a large, ovenproof casserole dish over medium-high heat. Brown the lamb chops on both sides (about 2-3 minutes per side) in batches, then set aside.
Reduce the heat to medium and add the butter to the same dish. Once melted, stir in the flour to create a roux and cook for 1-2 minutes.
Gradually add the vegetable stock, whisking continuously to avoid lumps, until a smooth gravy forms. Stir in the thyme and rosemary.
Layer half of the potato slices in the bottom of the casserole dish. Follow with half of the onions and carrots. Arrange the browned lamb chops on top.
Add the remaining onions and carrots over the lamb, then layer the rest of the potatoes on top, overlapping slightly to create a 'shingled' effect.
Brush the top potato layer with a small amount of melted butter or oil and season lightly with salt and pepper.
Cover the casserole dish with a lid (or foil, if a lid is not available) and bake in the preheated oven for 1.5 hours.
After 1.5 hours, remove the lid or foil and increase the oven temperature to 200°C (390°F). Cook for an additional 20-30 minutes, until the potato topping is golden and crispy.
Remove the hot pot from the oven and allow it to rest for 5 minutes before serving. Serve warm, topped with fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.5 g | 461% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 49.0 g | ||
| Protein | 276.5 g | 553% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 11522 mg | 245% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
