Grilled Lancashire Hotpot with Crispy Potatoes on the Arteflame

Introduction

Lancashire Hotpot is a traditional British stew, typically made with lamb, root vegetables, and topped with sliced potatoes. It’s slow-cooked to perfection, creating a comforting dish with tender meat and crispy, golden potatoes. This grilled version adds a smoky twist by cooking the lamb and vegetables on the Arteflame, enhancing the flavors with a subtle char.

Ingredients

• 1.5 lbs lamb shoulder, cut into chunks
• 2 onions, sliced
• 4 large potatoes, thinly sliced
• 2 carrots, sliced
• 1 parsnip, sliced
• 2 cups beef or lamb stock
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Optional:

• Worcestershire sauce (for extra depth)
• Fresh parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Allow it to heat for about 20 minutes. The center grate will be used to sear the lamb, while the outer flat top is perfect for sautéing the onions and vegetables.

Step 2: Sear the Lamb

Season the lamb chunks with salt and pepper. Place them on the hot center grate of the grill and sear for about 3-4 minutes per side, until browned. Remove the lamb and set it aside.

Step 3: Sauté the Onions and Vegetables

Melt butter on the outer flat top, then add the sliced onions, carrots, and parsnips. Cook for about 5-7 minutes until the onions are soft and slightly caramelized. Season with salt, pepper, and thyme.

Step 4: Assemble the Hotpot

In a cast-iron skillet or grill-safe pot, layer the sautéed vegetables and seared lamb. Pour the beef or lamb stock over the mixture, ensuring everything is evenly covered. Arrange the sliced potatoes on top in overlapping circles, creating a neat layer.

Step 5: Grill the Hotpot

Move the cast-iron skillet to the outer flat top of the grill. Cover with foil or a grill-safe lid and cook for about 45-60 minutes. Halfway through, remove the cover to let the potatoes crisp up and turn golden brown. If desired, brush the top layer of potatoes with olive oil for extra crispiness.

Step 6: Serve

Once the potatoes are golden and crispy, remove the hotpot from the grill. Let it rest for 5 minutes before serving. Garnish with fresh parsley and Worcestershire sauce for added flavor.

Tips

• Crisp the potatoes: For extra crispy potatoes, brush them with melted butter or oil halfway through cooking.
• Even heat: Use indirect heat by placing the skillet on the outer flat top, allowing the hotpot to cook gently without burning.

Variations

1. Vegetarian Lancashire Hotpot: Replace lamb with a mixture of mushrooms and root vegetables, and use vegetable stock.
2. Beef Hotpot: Swap the lamb for beef chunks for a richer flavor.
3. Pork and Apple Hotpot: Use pork shoulder and add sliced apples for a sweet twist.
4. Chicken Hotpot: Use chicken thighs and a light chicken broth for a milder version.
5. Spicy Hotpot: Add a pinch of cayenne pepper and smoked paprika for a spicier version.

Best pairings

• Crusty bread: Perfect for soaking up the rich gravy.
• Pickled red cabbage: Adds a tangy contrast to the hearty hotpot.
• English ale: A malty, smooth beer pairs beautifully with the savory flavors of the dish.

Conclusion

This Grilled Lancashire Hotpot brings a smoky flavor to the traditional dish. With tender lamb, savory vegetables, and crispy potatoes, it’s the perfect hearty meal for family gatherings or cool evenings.