Most children who grow up in Lancashire have fond memories of this special dish and debate rages as to whether it should contain carrots or not. I am firmly on the side of carrots as this is a peasant dish and would think that hungry mill workers , farmers and the like would make their lamb stretch as far as they possible could.
The same goes for my dish, I am using some wonderful local lamb from Spout House Farm up the road in Wheelton, but a frugal cut - hotpot chops, these are great value and yes they do contain bone but also a good chunk of meat too. Slow cooked they will provide a wonderful lamby flavour to the whole dish.Slow cooking means you can use a cheaper cook of meat but still come home to a soft yielding casserole, slow cooking is also very frugal too energy wise.
Once cooked it is traditional to serve your Hotpot with lightly pickled beetroot or red cabbage, delicious.
- Lamb Hot pot chops
- Onions - chunky chopped
- Potatoes- peeled and chunky chopped
- Carrots peeled and chunky chopped
- Thyme - fresh or dried - pinch
- Lamb stock
- Pre warm your slow cooker
- Gently sear your lamb chops in a frying pan, add to your slow cooker
- Fry off your onions, carrots and potatoes in the frying pan, scraping up any dark lamby bits
- Add to your slow cooker
- Rinse off your frying pan with lamb stock, bring to a simmer and add to slow cooker, add your thyme at this stage.
- Cook for a minimum of 6 hours, thicken the stock is you want a thicker result using cornflour.