Try cooking this tasty, one-pot winter warmer on your barbecue
Lancashire hot pot is such an easy one-pot dish, just assemble and leave to cook, and such a lovely comforting winter dish. It was originally made by the mill workers who set it off to cook slowly before they went to work and it would be ready when they came home. As it was a workers dish it would utilise the cheap, tough cuts of meat, such as the neck, which has to be cooked on a low heat for several hours.
Ingredients:
- 1.5kg potatoes; thinly sliced
- 1kg lamb shoulder chops or neck end chops
- 2 medium onions; sliced
- 3 carrots; sliced
- 100g butter
- 25g plain flour
- 500ml chicken stock
- 200g black pudding (optional)
- sea salt
- ground black pepper
Equipment:
- roasting dish
Pre-heat the Traeger grill and a cast iron casserole dish to 130 – 160C. This can also be cooked on any gas or charcoal barbecue.
Coat the chops in flour, this will help thicken the stock, and place in the bottom of the roasting dish.
Add the onions, carrots and black pudding if using. Layer the potatoes over the top and dot with small pieces of butter. Season with the salt and pepper between each layer. Pour in the chicken stock at one corner, if you pour it over the top of the potatoes it will wash all the seasoning to the bottom of the dish. Pour in enough stock to come about halfway up the dish. Place on the middle rack of the Traeger.
Leave to cook to between 2 – 3 hours, depending upon the temperature. If the potatoes are browning too much before it is cooked just cover with a piece of tinfoil.
