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Lancashire Hotpot

Preparation 15 minutes
Cook 2 hours 20 minutes
Serves 4
Total time 2 hours 25 minutes

  • 2 tbsp olive oil
  • 40g butter
  • 4 x 200g lamb forequarter chops
  • 2 brown onions, peeled, finely sliced
  • 2 sticks celery, finely sliced
  • 2 carrots, peeled, finely sliced
  • 2 tsp dried thyme
  • 2 tbsp Gravox Traditional Gravy (Box Powder)
  • 2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 2-3 medium Desiree potatoes, peeled, thinly sliced

Made With Gravox
  1. Pre heat oven to 180c. Heat 1 tbsp oil and 20g butter in a heavy based flameproof casserole dish over medium high heat. Cook lamb chops, in batches, for 2-3 minutes each side or until browned. Transfer to a plate.
  2. Add remaining oil to pan with onion, celery, carrot and thyme. Cook, stirring for 4-5 minutes or until onion has softened. Add Gravox Traditional Gravy Powder. Cook stirring for 1 minute. Stir in stock and Worcestershire sauce. Return chops to pan. Remove from heat. Arrange potatoes in an overlapping pattern on top. Cover with foil. Bake for 1 hour 30 minutes. Remove from oven. Increase temperature to 220°c. Melt remaining butter, brush potatoes with melted butter. Bake, uncovered for 30 minutes or until potatoes are golden and chops tender.
  3. Serve with steamed green vegetables or salad if desired.