Lamb and Black Pudding Hotpot
Lamb and Black Pudding Hotpot



  • 2 tbsp oil
  • 2 sliced onions
  • 350g sliced black pudding
  • 8 lamb chops
  • 900g thinly sliced potatoes
  • 3 thinly sliced carrots
  • 2 tbsp wholegrain mustard
  • 20g parsley, chopped
  • 6 sprigs of thyme, leaves picked
  • 700ml beef or lamb stock
  • Knob of butter, melted
  • Preheat the oven to 180C. Heat half the oil in a frying pan and cook the onions for 5 mins, then remove and set aside. Add the remaining oil to the pan and fry the black pudding for 1 minute on each side. Remove and set aside, then fry the chops until well-coloured on each side. Set aside.
  • Layer the ingredients in a casserole dish, starting with the carrots and potatoes and dotting about half the mustard on the layers of black pudding. Season with salt, pepper and the herbs as you go, until you have 2 layers of chops and finish with the sliced potatoes on top. Pour the hot stock over everything, and brush the top with melted butter. Cover and bake in the oven for 2 hours, removing the lid for the last 30 mins. Serve piping hot with your choice of greens.
3 hrs
4 serving

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