Name: Lamb and Potato Hotpot
Yield: Serves 4
Cuisine: British
Ingredients: Coarse salt and freshly ground black pepper; 675 g (1½ lb) baking potatoes, peeled and thinly sliced; 25 g (1 oz) unsalted butter; 750 ml (1¼ pints) hot meat stock; 4 lamb’s kidneys; 2 tablespoons lard (or vegetable oil); 2 black puddings, cut into slices 5mm (¼ in) thick; 1 tablespoon thyme leaves; 8 middle-neck lamb chops; 2 onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

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 middle-neck lamb chops
4 lamb’s kidneys
2 tablespoons lard (or veget

Europe
United Kingdom
Main course
Dinner
Lancashire

Method

Preheat the oven to 190°C/375°F/gas mark 5. Trim excess fat from the lamb chops and remove the skin and central core from the kidneys.

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

‌

Ingredients

Method

Part of