Lamb Black Pudding Mustard Hotpot Food
LAMB, BLACK PUDDING & MUSTARD HOTPOT
If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
- Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
- Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
- Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.
Nutrition Facts : Calories 832 calories, Fat 43 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium
LEAN LAMB HOT POT
A slow-cooked classic hot pot is perfect for a hearty, family meal.
Categories Main Hairy Dieters
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-fitting lid. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.
Nutrition Facts :
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