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

servings 4
3 hours

Ingredients

Pickled red cabbage

  • 300g of red cabbage
  • 400ml of red wine
  • 275ml of malt vinegar
  • 140ml of white wine vinegar
  • 140ml of balsamic vinegar
  • 1 star anise
  • 5 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp pink peppercorns
  • 10 cloves
  • 1 cinnamon stick, snapped in half
  • 5 dried chillies
  • 253g of sugar
  • 82.5g of 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
  • 2 lamb loins
  • 1 pinch of sugar
  • 2 1/2 tsp sea salt
  • white pepper
  • 10g of plain flour
  • 600g of onion, thinly sliced
  • 40g of salted butter, melted
  • 500g of Maris Piper potatoes, peeled
  • olive oil

Carrots

  • 120g of baby carrots
  • 1000ml of mineral water
  • 1 tbsp of sugar
  • 200g of butter
  • 2 pinches 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

Method

1
First, start on the pickled cabbage. Half and quarter the red cabbage. Remove the large stem, finely slice the leaves and rub with a generous quantity of salt. Sit in a colander to drain for 2–3 hours until it turns a deep, rich colour
  • 80g of sea salt
  • 300g of red cabbage
2
Drain the cabbage, wash away the salt and pat dry. Place 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 nearly ready, add the spices and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while still warm, pour over 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 the under-shoulder chops, shoulder and shin with 1 tsp salt, the sugar and a good pinch of pepper. Dust each cut 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
  • white pepper
  • 10g of plain flour
  • 1 tsp sea salt
  • 1 pinch of sugar
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
  • 1/2 tsp sea salt
7
Place the lamb neck pieces evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
  • 100g of lamb neck
8
Preheat the oven to 140°C/gas mark 1
9
Slice the potatoes vertically (into 2mm slices) and place in a medium-sized 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
10
Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, for 2 1/2 hours
11
After the hotpot has been cooking for 2 hours, sear the loins of lamb in a pan with a little olive oil until golden. 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
  • olive oil
  • 2 lamb loins
12
Set the hotpot aside and place the lamb loin on a warm plate to rest for 5 minutes
13
Carefully wash the carrots and place in a heavy-based 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
  • 1 pinch of salt
  • 100g of butter
14
Carefully wash the leeks. Whisk the butter into a pan of boiling mineral water to make an emulsion then add the leeks. Boil on a high heat for thirty seconds, then mix the leeks in with the carrots
  • 2 bunches of extra fine garden leeks
  • 500ml of mineral water
  • 1 pinch of salt
  • 100g of butter
15
Thickly slice the lamb loins and arrange on top of the hotpot. Garnish with pickled red cabbage and the leeks and carrots