Lancashire Hot Pot


3 tablespoons olive oil

4 lamb chump chops

100 g butter

3 onions, sliced (about 1.5 kg)

3 garlic cloves, crushed

2 bay leaves

1 tablespoon fresh rosemary leaves

2 large potatoes, peeled and cut into 1 cm slices (about 1 kg)


Olive oil

freshly ground black pepper

4 sprigs thyme

1 litre hot lamb or chicken stock (or even just water)


Preheat the oven to 180°C.

Generously season the lamb chops with salt and pepper

Heat the oil in a heavy-based casserole dish over a medium heat. Add the lamb chops and sauté until evenly browned then transfer to a large plate and keep warm.

Add a generous splash of olive oil to the casserole dish and sweat the onions, garlic, bay leaves and rosemary. Add a large nob of butter and continue to cook for 10-15 minutes until soft, but not coloured. Place the lamb chops on top of the onion mix, then arrange sliced potatoes on top. Scatter on the sprigs of thyme, then top with the remaining potato slices.

Pour in enough hot stock to just reach the top layer of potatoes.

Bake in the oven for 45 minutes, uncovered. You want the potatoes to be nice and golden brown and a bit crunchy on top.