Head Chef - Nigel Haworth

Lonk lamb lancashire hot pot, roast loin, pickled red cabbage, organic tangled garden carrots and leeks

Servings: 4 persons

Equipment:
Hot Pot Dish - Earthenware
Diameter – 12cms Height – 8cms
Stainless steel cutter 6cm dia

Ingredients:
400gm Under shoulder, shoulder, neck & shin of Lonk lamb, cut into 3cm pieces
1 x Best end of neck, cut into 4 neck chops
1 x Loin of lamb
600 gm Tarleton Onions, thinly sliced
500gm Maris Piper, peeled
10 g Plain flour
40 g Salted Butter - melted
2 ½ tsp Fine Sea Salt
White pepper
25gm Golden granulated sugar
10g Melted butter (for brushing the top of the hot pot)

Method:
Season the lamb and the lamb chops with salt, sugar and a good pinch of pepper, dust with flour, put the lamb into the base of the hot pot dish and place the 4 chops evenly around the perimator of the dish
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.
Put the 4 neck chops evenly around the perimeter of the hot pot bowl, pushing them firmly into the onions (make sure the clean bones are sticking prominently out of the hot pot dish).
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.
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).
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer.
Place the hotpot in a pre-heated convection oven for 2½ hours on 140c.
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.
Brush the golden potatoes with a small amount of melted butter.
Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot.
Serve with pickled red cabbage, organic tangled carrots and leeks.

Pickled Red Cabbage:
Ingredients:
300gm Finely shredded Red Cabbage
Star Anise
400ml Red Wine
275ml Malt Vinegar
140ml White Wine Vinegar
140ml Balsamic Vinegar
Bay Leaves
10 Whole Cloves
1tsp Whole Black Peppercorns
1tsp Whole Pink Peppercorns
1 Stick Cinnamon (snapped in half)
5 Whole Dried Chillies
250gm Sugar
80gm Course sea salt

Method:
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.
Drain and wash all the salt away thoroughly – pat dry.
Place all the vinegars, wine and sugar in a suitable pan and reduce by half.
Place all the dry ingredients in a pestle and mortar and coarsely pound.
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.
Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage.

Tangled Garden Carrots and Leeks:
Ingredients:
120gms Tangled carrots
2 Bundles Extra fine garden leeks
500ml Mineral Water
1 tbsp Natural Sugar
100gms Butter

Method:
Carefully wash the carrots and clean thoroughly
Cook as for Carrot Glace, and reserve