Lancashire Roast
4 servings
150 minutes
Lancashire hotpot is a traditional British dish originating from the Lancashire region. It embodies the warmth and comfort of home, with the rich aroma of roasted meat and vegetables filling the house with coziness. The tender neck of lamb, sautéed with golden onions and dusted with flour, retains its juiciness, while chicken broth adds softness and depth of flavor to the dish. Potatoes and carrots sliced into thin rounds and baked to a crispy crust create an appetizing contrast of textures. Rosemary adds a hint of spiciness, while the combination of salt and sugar highlights the natural sweetness of the vegetables. This dish is perfect for family dinners and celebrations, revealing its flavor nuances in every spoonful.
1
Cut the meat into pieces about 3 cm. Place them at the bottom of the baking dish. Sprinkle with flour (if you don't do this, the meat will quickly release juice, but this way the pieces will remain juicy).
- Lamb neck fillet: 500 g
- Wheat flour: 50 g
2
In a saucepan, sauté thinly sliced onions with salt and sugar. When the onions become soft and golden, place them on the meat.
- Onion: 1 piece
- Salt: 20 g
- Sugar: 50 g
3
Pour the meat with chicken broth (lamb broth is not suitable as it would be too much, while chicken adds a completely different flavor note).
- Chicken broth: 500 ml
4
Slice the potatoes and carrots very thin (like chips). Layer them over the meat (arranging in a spiral fan, alternating 3 slices of potato with one slice of carrot). Add more broth to almost completely cover the potatoes.
- Potato: 300 g
- Carrot: 200 g
- Chicken broth: 500 ml
5
First cover with parchment, then with foil and a lid. Bake for 1.5 hours in the oven at 120 degrees. Then remove from the oven, take off the foil and parchment, and layer only potatoes in a circular layer without covering, and return to the oven for another 20 minutes at 150 degrees.
- Potato: 300 g