Advertisement
Lamb and Potato Hotpot
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
A hearty comfort food if ever there was one. This hotpot takes me back to my childhood, when it made a regular appearance on our dinner table. It originates from Lancashire, where some of the best black pudding in Britain is made, and is sometimes known as tattie pot. Serve with pickled red cabbage.
Ingredients
8 4 2 tablespoons
Method
Heat the lard in a heavy-based casserole, add the lamb chops and fry for 2-3 minutes, until well-sealed and golden on both sides. Remove and se
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe