Try this succulent Lonk Lamb Hotpot recipe this Easter for a warming and tasty alternative to the traditional lamb roast. The Lancashire recipe was originally cooked by chef Nigel Haworth on Great British Menu, and it’s so delicious that it won him a spot in the final banquet menu- impress your guests with a winning dish this Sunday. 

Known for his honest, seasonal British cuisine, Nigel Haworth has been impressing with his gourmet recipes for over 30 years, and is now planning to share his culinary expertise. This April, the Northcote Cookery School will be launching in the renowned country-house hotel and Michelin-starred restaurant in Lancashire- it’s the perfect getaway for gastronomes. 

What you’ll need: 

• 300g of red cabbage, finely shredded
• 1 star anise
• 400ml of red wine
• 275ml of malt vinegar
• 140ml of white wine vinegar
• 140ml of balsamic vinegar
• 5 bay leaves
• 10 cloves
• 1 tsp of black peppercorns
• 1 tsp of pink peppercorns
• 1 cinnamon stick, snapped in half
• 5 dried chillies
• 250g of sugar
• 80g of St Lorenzo sea salt

Lancashire hotpot

• 1 rack of under-shoulder chops, trimmed and cut into 4 neck chops
• 100g of lamb shoulder, cut into 3cm pieces
• 100g of lamb neck, cut into 3cm pieces
• 100g of lamb shin, cut into 3cm pieces
• 1 pinch of sugar
• 2 1/2 tsp of St Lorenzo sea salt
• white pepper
• 600g of onion, thinly sliced
• 40g of salted butter, melted
• 10g of plain flour
• 10g of butter, melted
• 500g of Maris Piper potatoes, peeled
• 100g of lamb loin, cut into 3cm pieces
• olive oil

Carrots

• 120g of baby carrots
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt

Garden leeks

• 2 bunches of extra fine garden leeks
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt

Equipment:

•  Trivet

What to do: 

• First, start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved
• Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a medium heat for 6-8 minutes or until reduced by half
• Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearing completion, throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage
• Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage
• For the Lancashire hotpot, season all the cuts and chops of lamb – but not the loin – with salt, sugar and a good pinch of pepper. Dust the cuts of lamb with flour and arrange on the base of a heavy pot or casserole dish
• In a separate pan, sweat off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2-3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish. (To sweat is to cook something – usually vegetables – gently on a low-medium heat until tender but not coloured, while stirring frequently)
• Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
• Slice the potatoes vertically [2mm thick] and place in a medium size bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well
• Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, in an oven set to 140°C/gas mark 1 for two and a half hours
• After the hotpot has been cooking for two hours, sear the loins of lamb in a pan with a little olive oil until golden. Then, place the seared lamb loins on a trivet above the hotpot during the last 12-15 minutes, or until the lamb is cooked to your liking
• Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes
• Carefully wash the carrots and place in a heavy bottomed pan, add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve
• Carefully wash the leeks. Place them in the butter and then into a pan of boiling salted water. Boil on a high heat for thirty seconds and then mix the leeks in with the carrots
• Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots

Recipe by Nigel Haworth

To learn more about Nigel’s recipes, restaurant and cookery school visit http:///www.northcote.com

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