Name: Tender Rosemary Lamb Lancashire Hotpot Recipe
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lbs lamb shoulder, trimmed and cut into 1-inch chunks; 2 tbsp vegetable oil; 2 large onions, thinly sliced; 2 carrots, peeled and sliced into rounds; 2 tbsp all-purpose flour; 2 cups beef broth; 2 sprigs fresh rosemary, leaves finely chopped; 1 tbsp Worcestershire sauce; 4 large Russet potatoes, peeled and sliced into 1/8-inch rounds; 2 tbsp butter, melted; Salt and freshly ground black pepper to taste

This hearty Lancashire hotpot is a comforting classic baked to crispy potato perfection in under three hours. Slow-cooked lamb shoulder melts into a rich rosemary gravy, topped with beautifully layered sliced potatoes. Serve this traditional British favorite with pickled red cabbage for the ultimate winter dinner.

Instructions

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Preheat your oven to 325°F (160°C) and prepare a deep 2-quart baking dish or casserole pot.

Heat the vegetable oil in a large skillet over medium-high heat, then sear the lamb chunks until browned on all sides, about 6 to 8 minutes, working in batches if necessary.

Remove the lamb and set aside, then add the sliced onions and carrots to the same skillet, cooking until the onions are soft and translucent, about 5 minutes.

Stir in the all-purpose flour and cook for 1 minute, then slowly pour in the beef broth, Worcestershire sauce, and chopped rosemary, scraping up any browned bits from the bottom of the pan.

Return the lamb to the skillet, season generously with salt and pepper, and simmer the gravy for 5 minutes until it begins to thicken.

Transfer the lamb and vegetable mixture into your prepared baking dish, spreading it out into an even layer.

Arrange the sliced potatoes in overlapping concentric circles on top of the lamb mixture, completely covering the stew.

Brush the top layer of potatoes with the melted butter and season with a pinch of salt and pepper.

Cover the dish tightly with foil and bake in the preheated oven for 1.5 hours, then remove the foil and increase the temperature to 400°F (200°C) for an additional 30 minutes until the potatoes are golden brown and crispy on the edges.

Let the hotpot rest for 10 minutes before serving hot, ideally accompanied by pickled red cabbage or steamed green peas.