Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

  • Main
  • medium
  • 4
  • 3 hours, plus pickling of red cabbage

PT3H

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1
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
  • 80g of sea salt
  • 300g of red cabbage
2
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
  • 400ml of red wine
  • 275ml of malt vinegar
  • 140ml of white wine vinegar
  • 140ml of balsamic vinegar
  • 250g of sugar
3
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
  • 1 star anise
  • 5 bay leaves
  • 10 cloves
  • 1 tsp black peppercorns
  • 1 tsp pink peppercorns
  • 1 cinnamon stick
  • 5 dried chillies
4
Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage
5
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
  • 1 rack of under-shoulder chops
  • 100g of lamb shoulder
  • 100g of lamb shin
  • 1 tbsp of sugar
  • 2 1/2 tsp sea salt
  • white pepper
  • 10g of plain flour
6
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
  • 600g of onion
  • 15g of salted butter
7
Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
  • 100g of lamb neck
8
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
  • 500g of Maris Piper potatoes
  • 25g of salted butter
  • 1 tsp sea salt
  • white pepper
9
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
10
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
  • 100g of lamb loin
  • olive oil
11
Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes
12
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
  • 120g of baby carrots
  • 500ml of mineral water
  • 1 tbsp of sugar
  • 100g of butter
  • 1 pinch of salt
13
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
  • 2 bunches of extra fine garden leeks
  • 500ml of mineral water
  • 100g of butter
  • 1 pinch of salt
14
Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots

Ingredients

Metric

Imperial

Pickled red cabbage

Lancashire hotpot

Carrots

Garden leeks

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Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

 
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