Gordon Ramsay Lancashire Hotpot Recipe

This Gordon Ramsay Lancashire Hotpot Recipe is a hearty and classic recipe, which is made with tender lamb chops and buttery potatoes. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.

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Gordon Ramsay Lancashire Hotpot Recipe Ingredients

• 500g lamb chops
• 3 tbsp olive oil
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 tbsp plain flour
• 1L beef stock
• 8 sprigs fresh thyme
• 1 bay leaf
• 100g butter, melted
• 2 large Maris Piper potatoes, sliced thin
• Salt and black pepper

How To Make Gordon Ramsay Lancashire Hotpot Recipe

1. Preheat Oven and Sear Lamb: Preheat your oven to 170°C / 150°C Fan / 325°F. Season the lamb chops generously with salt and pepper. Heat the olive oil in a large, oven-safe pan or skillet over high heat. Sear the lamb chops for 2–3 minutes per side until deeply browned. Transfer the seared lamb to a casserole dish.
2. Sauté Vegetables: In the same pan, sauté the chopped carrot, celery, and onion for 4–5 minutes until they begin to soften.
3. Make the Gravy Base: Sprinkle the plain flour over the vegetables and cook for another 2–3 minutes, stirring constantly, to cook out the raw flour taste.
4. Create the Gravy: Gradually pour in the beef stock while stirring or whisking constantly to prevent lumps. Bring the mixture to a simmer and let it thicken.
5. Assemble the Hotpot: Pour the gravy over the lamb chops in the casserole dish. Add 7 of the thyme sprigs and the bay leaf to the dish. Bring the contents to a gentle simmer on the stovetop.
6. Layer the Potato Topping: Carefully arrange the thinly sliced potatoes on top of the lamb and gravy, overlapping them in a neat pattern.
7. Finish and Bake: Brush the layered potatoes generously with the melted butter and sprinkle with the leaves from the remaining thyme sprig. Bake uncovered for 1 to 1½ hours, until the potatoes are golden brown and crispy and the lamb is tender.
8. Rest Before Serving: Let the hotpot rest for 10–15 minutes before serving.

Recipe Tips

• Why do I need to rest the hotpot? Resting the hotpot for 10-15 minutes after it comes out of the oven is crucial. It allows the rich gravy to settle and thicken slightly, so it doesn’t all flood out when you serve it.
• How do I get an evenly crispy potato topping? If you’re using a fan oven, which is great for crisping, rotate the dish halfway through baking. This prevents any hot spots from browning one side more than the other.
• What is the best dish to use for a hotpot? A wide, relatively shallow casserole dish is better than a deep one. This ensures the potato topping roasts and crisps up, rather than sitting in the steam from the gravy below.
• How can I get a darker, richer gravy? For a deeper color and a richer umami flavor, you can add a splash of Worcestershire sauce or a small dash of Marmite to the beef stock before making the gravy.

What To Serve With Lancashire Hotpot

This is a hearty, all-in-one meal, but it’s traditionally served with pickled vegetables to cut through the richness:

• Pickled red cabbage
• Pickled onions
• Crusty bread to mop up the gravy

How To Store Lancashire Hotpot

• Refrigerate: Cool the hotpot completely, then cover the dish with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven to re-crisp the potatoes.
• Freeze: You can freeze the hotpot, but be aware the texture of the potato topping may soften upon thawing. Cool completely, wrap well, and freeze for up to 3 months.

Lancashire Hotpot Nutrition Facts

• Calories: 560kcal
• Carbohydrates: 35g
• Protein: 40g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 950mg
• Fiber: 5g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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