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Lonk Lamb Lancashire Hot Pot, Pickled Red Cabbage, Tangled Garden Carrots and Leeks

A main course finalist for Great British Menu series 4 ...


  • For the hot pot

  • 400g/14 oz Under shoulder, shoulder, neck & shin of Lonk lamb, cut into 3cm pieces (100g / 4 oz of each cut)

  • 1 Best end of neck, cut into 4 neck chops

  • 1 loin of lamb

  • Pinch of salt

  • Pinch of sugar

  • Pinch of freshly ground pepper

  • 25 g/1 oz Plain flour

  • 600g/ 1 1/3 lb Tarleton Onions, thinly sliced

  • 40 g/ 1 ½ oz Salted Butter, melted

  • 2 ½ tsp Sea Salt

  • 500g/ 1 lb 2 oz Golden wonder potatoes, peeled

  • Pinch of white pepper

  • For the Pickled Red Cabbage

  • 300g/11 oz finely shredded Red Cabbage

  • 80g/ 3 oz course sea salt

  • 400ml /14 fl oz Red Wine

  • 275ml/10 fl oz Malt Vinegar

  • 140ml /5 fl oz White Wine Vinegar

  • 140ml/5 fl oz Balsamic Vinegar

  • 250g/9 oz Sugar

  • 1Star Anise

  • 5 Bay Leaves

  • 10 Whole Cloves

  • 1tsp Whole Black Peppercorns

  • 1tsp Whole Pink Peppercorns

  • 1 Stick Cinnamon (snapped in half)

  • 5 Whole Dried Chillies

  • For the Tangled Garden Carrots and Leeks

  • 120g/4 ½ oz Tangled carrots

  • 2 bundles, extra fine garden leeks

  • 500ml/ ¾ pint mineral water

  • 1 tbsp natural sugar

  • 100g/4 oz butter

  • Equipment needed

  • Hot Pot Dish – Earthenware Diameter – 12cms Height – 8cms

  • Stainless steel cutter 6cm diameter


  • For the hot pot:

  • 1.

    Season the lamb and the lamb chops with salt, sugar and a good pinch of pepper. Dust with the flour and put the lamb into the base of the hot pot dish and place the 4 chops evenly around the edge of the dish.

  • 2.

    Sweat off the onions in 15g of butter with half a teaspoon of salt for 2-3mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hot pot dish.

  • 3.

    Slice the potatoes horizontally [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, and mix well.

  • 4.

    Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roasted loin of lamb, when ready to serve).

  • 5.

    Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer.

  • 6.

    Place the hotpot, covered in a pre-heated convection oven for 2 hours minutes on 140 C. Then brush the potatoes with butter and cook for 30 minutes uncovered at 160 C, until the potatoes are golden.

  • 7.

    Seal the loin of lamb until golden in colour. Then roast the loin for 12-15 minutes over the top of the hot pot on a small trivet (in the last ½ hour of the hot pot cooking time). Then remove the loin and allow it to set for 5 minutes on a cooling rack.

  • 8.

    Remove from the oven and brush the golden potatoes with a small amount of melted butter.

  • 9.

    Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot.

  • For the pickled red cabbage:

  • 1.

    Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Cover the sliced red cabbage leaves with the salt and leave in a colander for 2-3 hours. Drain and wash all the salt away thoroughly – pat dry.

  • 2.

    Place all the vinegars, wine and sugar in a suitable pan and reduce by half.

  • 3.

    Place all the dry ingredients in a pestle and mortar and coarsely pound.

  • 4.

    When the reduction is near 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.

  • 5.

    Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage.

  • 6.

    When the hot pot is ready to serve, spoon some of the pickled cabbage into a small bowl and serve alongside the hotpot.

  • For the tangled garden carrots and leeks:

  • 1.

    Carefully wash the carrots and clean thoroughly

  • 2.

    Cook the carrots and leeks until tender in boiling mineral water, refresh in cold water and reserve.

  • 3.

    In a pan caramelise the sugar and add the butter, melt & deglaze the caramelised sugar.

  • 4.

    Add the carrots and leeks to the sugar & butter, covering them with the mixture. Serve in a small bowl alongside the hotpot and pickled red cabbage.

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Posted by Angela152Report
Me too, he's great. Gonna try and make this one.