Individual yorkshire hot pot

Delight dinner guests with tasty towers of buttery vegetables and tender lamb in Brian Turner's individual Yorkshire Hot Pots
By Brian Turner
Individual yorkshire hot pot
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time:
  • Effort: medium



  • 3 tbsp olive oil
  • 1 small lamb shoulder, boned and rolled
  • 2 whole heads garlic
  • 175 g duck fat, or dripping
  • 2 sprigs rosemary
  • 1 pinches black pepper
  • 225 g carrots
  • 100 g butter
  • 2 large onions
  • 4 tbsp meat jus
  • 2 large potatoes


1. Set the oven to 210C/gas 7. 2. Heat the olive oil in a large frying pan and fry the lamb on all sides to brown. Transfer to a roasting pan. 3. Add the garlic and duck fat, and scatter over the rosemary. Cook for 20 minutes.4. Reduce the oven temperature to 160C/gas 2. Cook for about another hour, or until well done, depending on weight. 5. Meanwhile, peel the carrots, quarter lengthways and cut into chunky triangles. Melt half of the butter on a low heat in a saucepan. Add the carrots, season to taste and put the lid on. Cook for 40 minutes or so over a very low heat , until soft. 6. Heat the olive oil over a gentle heat and cook the onion in a separate saucepan slowly for 30 minutes. 7. When the lamb is cooked, remove from the oven, transfer to a plate and leave to rest. Drain off any excess oil and add the meat jus to the roasting pan. Place on the heat and scrape to remove any sediment. 8. Peel the potatoes and slice very thinly, using a mandolin. Melt the remaining butter in another saucepan over a low heat, add the potatoes and cook for three minutes. Set aside. 9. Remove the excess fat from the meat and take it off the bone, keeping the pieces chunky where possible. Mix with the jus from the roasting tin.10. Take a 7.5cm x 5cm high egg poaching ring or similar and lay the slices of potato on the bottom. Repeat with another layer. Lay in a light layer of onions and then a layer of carrots.11. Mix the remaining onion with the meat, season to taste, fill up the mould and pack tightly.12. Heat a little olice oil in a frying pan and place the moulds in the pan, potato layer down. Increase the oven temperature to 180C/gas 4. Cook the moulds for 20-30 minutes, until heated through. 13. Remove from the oven and turn the mould carefully out into the centre of heated dinner plates. Serve immediately.

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