Matthew Fort, Paul Heathcote

Eddie Holmes’s Lancashire Hot-Pot

Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

This dish was traditionally cooked in a tall brown earthenware pot from which it would be served. It is best accompanied by lashings of pickled cabbage.

Ingredients

  • 6-8 middle neck lamb chops
  • 675 g / 1½ lb potatoes, sliced

Method

Preheat the oven to 190°C/375°F/gas 5. Trim any excess fat from the chops and fry them on both sides in their own fat for a few minutes.

In a suitable ovenproof pot, start layering potatoes, onions and chops, seasoning between each layer and finishing with a layer of potatoes. Pour over the stock and brush the potatoes with the melted dripping.

Cover with a lid or foil and bake