Lancashire Hotpot by @dennistheprescott

2h37

4 servings

🍇

1 tbsp

Grapeseed oil

🧈

3 tbsp

Butter

🍖

570 g

Lamb shoulder

🧅

2

Onions

🌿

2 tbsp

Thyme

🌿

1 tbsp

Rosemary

🧄

3

Garlic cloves

🌾

2 tbsp

Flour

🍖

600 ml

Lamb stock

🌿

2

Bay leaves

🥫

1 tbsp

Worcestershire sauce

🥕

3

Carrots

🥔

680 g

Yukon Gold potatoes

🌿

60 ml

Chives

🧂

Sea salt

⚫

Cracked black pepper

  1. Preheat

    Preheat the Traeger Grill to 325 degrees F.

  2. Heat
    • Grapeseed oil
    • Butter

    Heat a deep pan over medium heat and melt the grapeseed oil and butter together.

  3. Season
    • Lamb shoulder
    • Sea salt

    Season the lamb shoulder with sea salt, then brown it on all sides for about 5–7 minutes.

  4. Add
    • Lamb shoulder
    • Onions
    • Sea salt

    Remove the lamb, add the onions, a pinch of sea salt, 1 tablespoon thyme and rosemary, and cook until softened for about 5 minutes.

  5. Add
    • Garlic cloves
    • Flour
    • Onions

    Add the garlic, cook for 30 seconds, then stir in the flour and coat the onions well.

  6. Add
    • Lamb stock
    • Bay leaves
    • Worcestershire sauce

    Add the lamb stock, bay leaves, Worcestershire sauce, lamb shoulder and a pinch of sea salt, then cover and transfer the pan to the Traeger Grill for 30 minutes.

  7. Add
    • Carrots
    • Yukon Gold potatoes

    Add the carrots, then layer the Yukon Gold potatoes from the outside of the pan inward to cover the stew.

  8. Brush
    • Yukon Gold potatoes
    • Melted butter
    • Cracked black pepper

    Brush the potatoes with melted butter, add cracked black pepper and the remaining thyme, then cover and return to the Traeger Grill for 1 hour.

  9. Cook
    • Yukon Gold potatoes
    • Lamb shoulder

    Increase the Traeger Grill to 450 degrees F, remove the cover, and cook until the potatoes are golden and crisp and the lamb is fork-tender, about 35–45 minutes.

  10. Plate
    • Chives

    Plate the hotpot, top with chives, and serve.

Lancashire Hotpot by @dennistheprescott

2h37

4 servings

🍇

1 tbsp

Grapeseed oil

🧈

3 tbsp

Butter

🍖

570 g

Lamb shoulder

🧅

2

Onions

🌿

2 tbsp

Thyme

🌿

1 tbsp

Rosemary

🧄

3

Garlic cloves

🌾

2 tbsp

Flour

🍖

600 ml

Lamb stock

🌿

2

Bay leaves

🥫

1 tbsp

Worcestershire sauce

🥕

3

Carrots

🥔

680 g

Yukon Gold potatoes

🌿

60 ml

Chives

🧂

Sea salt

⚫

Cracked black pepper

Preparation Steps

  1. Step 1/10

    Preheat the Traeger Grill to 325 degrees F.

  2. Step 2/10

    Heat a deep pan over medium heat and melt the grapeseed oil and butter together.

    🍇Grapeseed oil
    🧈Butter
    🍳Deep pan

  3. Step 3/10

    Season the lamb shoulder with sea salt, then brown it on all sides for about 5–7 minutes.

    🍖Lamb shoulder
    🧂Sea salt
    🍳Deep pan

  4. Step 4/10

    Remove the lamb, add the onions, a pinch of sea salt, 1 tablespoon thyme and rosemary, and cook until softened for about 5 minutes.

    🍖Lamb shoulder
    🧅Onions
    🧂Sea salt
    🌿Thyme
    🌿Rosemary
    🍳Deep pan

  5. Step 5/10

    Add the garlic, cook for 30 seconds, then stir in the flour and coat the onions well.

    🧄Garlic cloves
    🌾Flour
    🍳Deep pan

  6. Step 6/10

    Add the lamb stock, bay leaves, Worcestershire sauce, lamb shoulder and a pinch of sea salt, then cover and transfer the pan to the Traeger Grill for 30 minutes.

    🍖Lamb stock
    🌿Bay leaves
    🥫Worcestershire sauce
    🍖Lamb shoulder
    🧂Sea salt
    🍳Deep pan

  7. Step 7/10

    Add the carrots, then layer the Yukon Gold potatoes from the outside of the pan inward to cover the stew.

    🥕Carrots
    🥔Yukon Gold potatoes
    🍳Deep pan

  8. Step 8/10

    Brush the potatoes with melted butter, add cracked black pepper and the remaining thyme, then cover and return to the Traeger Grill for 1 hour.

    🥔Yukon Gold potatoes
    🧈Melted butter
    ⚫Cracked black pepper
    🌿Thyme
    🍳Deep pan
    🖌️Brush

  9. Step 9/10

    Increase the Traeger Grill to 450 degrees F, remove the cover, and cook until the potatoes are golden and crisp and the lamb is fork-tender, about 35–45 minutes.

    🥔Yukon Gold potatoes
    🍖Lamb shoulder
    🍳Deep pan

  10. Step 10/10

    Plate the hotpot, top with chives, and serve.

    🌿Chives

Composition

Ingredients

Types

Oil, Dairy, Meat, Vegetables, Herbs, Grains, Condiments, Spices

Ingredients

Grapeseed oil, Butter, Lamb shoulder, Onions, Thyme, Rosemary, Garlic cloves, Flour, Lamb stock, Bay leaves, Worcestershire sauce, Carrots, Yukon Gold potatoes, Chives, Sea salt, Cracked black pepper

Notes

Grapeseed oil (or neutral oil), Lamb shoulder (cut into 1/2-inch cubes), Onions (medium, sliced), Thyme (minced, divided), Rosemary (minced), Garlic cloves (minced), Carrots (large, peeled and chopped), Yukon Gold potatoes (peeled and thinly sliced), Chives (minced)

Allergens

Milk, Gluten, Fish

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 29g, Fat: 22g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Iron: 2.8mg, Potassium: 700mg, Zinc: 3.5mg, Sodium: 480mg

Vitamins

Vitamin A: 420mcg, Vitamin C: 15mg, Vitamin B12: 1.8mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 17 minutes

Overall

2 hours 37 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Deep pan, Brush, Knife, Cutting board

Appliances

Grill

Type

Type

Type Of Dish

Main Course

Occasions

Winter comfort food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

British, English

Geographic

United Kingdom, Lancashire

Various

Aspect

Texture

Tender, Crisp, Hearty

Flavors

Savory, Herby, Rich, Meaty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool completely before refrigerating), frozen : 2-3 months (store in an airtight freezer-safe container,note potatoes may soften in texture after freezing and thawing), reheated : until heated through (165°F/74°C internal) (reheat in oven at 350°F for best texture on potato topping,or microwave for convenience)