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Lancashire lamb & black pudding hot pot


  • Preheat oven to 180°C normal (200°C fan forced).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions and garlic until soft and golden.
  • In another pan, cook the black pudding for a minute each side in a little hot oil. Remove to a plate and smear the top with mustard.
  • Then add a little fresh oil to the pan, if needed, and cook the chops until coloured on both sides.
  • When ready, arrange one-third of the sliced potatoes in a large heavy-bottomed casserole (or oven dish). Season well and sprinkle with about 1 tbsp each chopped parsley and thyme. Scatter half of the sautéed onions on top and then half of the lamb chops and black pudding. Repeat the process, finishing with a layer of potatoes.
  • Carefully ladle the hot chicken stock over the potatoes until almost covered and then scatter dollops of butter on top.
  • Cover tightly with a lid and cook in the oven for 1-1½ hours until everything is tender. Then remove the lid and cook for about another 30 mins until well coloured.



  • olive oil
  • 2-3 large onions, sliced
  • 2 garlic cloves, crushed
  • 1 black pudding, sliced
  • mustard
  • 8 lamb chump chops
  • 1 kg potatoes, peeled & finely sliced
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 750 ml hot chicken stock
  • dollops of butter (optional)


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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