Ingredients
- Serves 4
- 200g/7oz boneless lamb shoulder, trimmed of excess fat and cut into 4cm/ 1 1/2 inch pieces
- 150g/5 1/2oz lamb leg steaks, cut into 4cm/1 1/2-inch pieces
- 150g/5 1/2oz lamb neck fillet, cut into 4cm/1 1/2-inch pieces
- Pinch of caster sugar
- Sea salt and freshly ground black pepper
- 25g/1oz plain flour
- 4 lamb loin chops (100g/3½oz each)
- 2 tbsp olive oil
- 50g/1 3/4oz salted butter, melted
- 4 onions, thinly sliced
- 500g/1lb 2oz Golden Wonder or other floury potatoes, peeled and cut into 2mm/1/16-inch thick slices
- Pinch of ground white pepper
Nigel Howarth is one of Britain’s finest cooks, and a fierce advocate of the produce of the North West. Alongside his old mates Reg Johnson and Paul Heathcote, they make up a mighty Lancastrian triumvirate. There are various versions of the Lancashire hotpot, but his is the best I’ve ever tasted. Here it is – it might seem a little cheffy, with all those different cuts of lamb – but it’s not. Serve with pickled red cabbage.
Preheat the oven to fan 160°C/325°F/Gas 4. Season the meat with the sugar, ½tsp salt and some black pepper. Toss with the flour and arrange in a heavy hotpot or casserole.
Season the loin chops. Heat the oil in a pan and sear the chops on all sides for 3-4 minutes, or until golden brown. Put them on top of the raw meat.
Heat 1tbsp of the butter in a clean pan over a medium-low heat until foaming, add the onions with 1tsp salt and cook for 2-3 minutes, or until soft but not browned. Spread the onions evenly over the lamb.
Put the potatoes in a bowl, add the remaining butter, season with 1 tsp salt and a pinch of white pepper, and mix well. Layer the sliced potatoes on top of the onions.
Bake the hotpot, covered, for 2 hours, removing the lid for the final 30 minutes.
To serve, divide among four bowls, making sure there’s a chop in each bowl.
