Lamb Chop Lancashire Hot Pot

Warm up your table with the comforting flavors of Lamb Chop Lancashire Hot Pot—an iconic British dish perfect for cozy dinners. This hearty recipe layers tender lamb chops, buttery potatoes, sweet onions, and earthy carrots in a rich, herb-infused gravy made with fresh thyme and rosemary. The casserole is slow-cooked to perfection, creating melt-in-your-mouth meat and a golden, crispy potato topping that’s irresistibly satisfying. With its simple preparation and oven-baked magic, this one-pot classic brings rustic charm and robust flavor to any meal. Serve it fresh out of the oven for an unforgettable dish that celebrates traditional home cooking at its finest!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 8 pieces lamb chops
• 1.2 kg potatoes
• 2 large onions
• 2 medium carrots
• 500 ml vegetable stock
• 2 tablespoons plain flour
• 50 g butter
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Peel the potatoes and slice them thinly into roughly 5mm slices. Peel and thinly slice the onions and carrots.

Step 3

Season the lamb chops with salt and black pepper.

Step 4

Heat the vegetable oil in a large, ovenproof casserole dish over medium-high heat. Brown the lamb chops on both sides (about 2-3 minutes per side) in batches, then set aside.

Step 5

Reduce the heat to medium and add the butter to the same dish. Once melted, stir in the flour to create a roux and cook for 1-2 minutes.

Step 6

Gradually add the vegetable stock, whisking continuously to avoid lumps, until a smooth gravy forms. Stir in the thyme and rosemary.

Step 7

Layer half of the potato slices in the bottom of the casserole dish. Follow with half of the onions and carrots. Arrange the browned lamb chops on top.

Step 8

Add the remaining onions and carrots over the lamb, then layer the rest of the potatoes on top, overlapping slightly to create a 'shingled' effect.

Step 9

Brush the top potato layer with a small amount of melted butter or oil and season lightly with salt and pepper.

Step 10

Cover the casserole dish with a lid (or foil, if a lid is not available) and bake in the preheated oven for 1.5 hours.

Step 11

After 1.5 hours, remove the lid or foil and increase the oven temperature to 200°C (390°F). Cook for an additional 20-30 minutes, until the potato topping is golden and crispy.

Step 12

Remove the hot pot from the oven and allow it to rest for 5 minutes before serving. Serve warm, topped with fresh thyme or rosemary if desired.

Nutrition Facts

Serving size	(3648.3g)

Amount per serving	% Daily Value*
Calories	5659.9

Total Fat 359.5g	0%
Saturated Fat 150.4g	0%
Polyunsaturated Fat 19.8g
Cholesterol 1110.3mg	0%
Sodium 4890.1mg	0%
Total Carbohydrate 340.4g	0%
Dietary Fiber 43.0g	0%
Total Sugars 49.0g
Protein 276.5g	0%

Vitamin D 8IU	0%
Calcium 592.4mg	0%
Iron 38.9mg	0%
Potassium 11522.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 19.4%

Carbs: 23.9%