4 x 100g (3.5 oz) middle neck or single loin Scotch Lamb chops
2 lambs kidneys, cored and chopped
2 large onions, halved and sliced
1 kg (2lb 4oz) potatoes, peeled and cut into 1.5cm slices
450 ml (0.75 pt) hot lamb or beef stock
1 tsp butter
Salt & freshly ground black pepper
Temperature: Preheated oven: 170oC / Fan 150oC / Gas Mark 3
- Trim any excess fat from the chops and melt it down and heat it in a heavy based frying pan, add the chops and seal on all sides over a high heat until they have a good brown crust. (Alternatively use 2 tsp vegetable oil). Toss in the kidneys for the last minute, just to seal and colour.
- Arrange a layer of potatoes in a deep-lidded ovenproof casserole. Lay two chops on top with half the kidneys and onions then another layer of potatoes. Repeat, seasoning in between and ending with a layer of over-lapping potatoes.
- Pour over the hot stock and dot the potato surface with butter. Cover tightly and cook for 1½ – 2 hours or until the meat and potatoes are tender. Remove the lid, increase the heat to 200oC / 180oC Fan / Gas Mark 6 and cook for 30 minutes more to brown the potatoes.
Meat on the bone imparts a delicious flavour into the cooking juices, hence little need for many other ingredients.
Oysters are sometimes added to this hotpot, similar to Musselburgh Pie. Canned oysters are ideal if you cannot get them fresh. Allow for approximately 12.
Make the most of the oven and for a complete meal, tightly cover and braise some chunky carrots in a little water, or white cabbage alongside the Hotpot.
Traditionally baked at home and then wrapped in blankets to keep hot and provide lunch at the races – now this tasty hotpot is a bit of a treat. Ironically simplicity at its best! Some butchers may prepare middle neck rings, sweet and tender with very little fat. Or ask for middle neck or single loin chops.