lancashire hotpot
A couple of lamb's kidneys would be a great addition to this.
serves two
500g lamb neck chops (or six lamb cutlets)
10g flour
1 large carrot in small chunks
15g butter
250g onions, thinly sliced
500g king edward or maris piper potatoes, sliced thinly
10g butter, melted
approx. 250ml chicken stock
salt + black pepper
Season the lamb (and kidneys, quartered, if using) with salt and pepper and dust with the flour. Place in a casserole dish together with the carrot chunks.
Season the onions and sauté in the 15g of butter, without browning, for 5 minutes. Spread the onions over the lamb.
Put the potatoes in a bowl, add the melted butter, season and mix well. Lay the potatoes evenly on top of the onions and pour in the chicken stock (not quite covering the potatoes).
Put a lid on the casserole and place in the oven at 180C/fan 160C for 2 hours.
Remove the lid and cook for another 30-45 minutes, checking that the stock hasn't dried out (add more if needed), until the potatoes are crisp and golden.
serves two
500g lamb neck chops (or six lamb cutlets)
10g flour
1 large carrot in small chunks
15g butter
250g onions, thinly sliced
500g king edward or maris piper potatoes, sliced thinly
10g butter, melted
approx. 250ml chicken stock
salt + black pepper
Season the lamb (and kidneys, quartered, if using) with salt and pepper and dust with the flour. Place in a casserole dish together with the carrot chunks.
Season the onions and sauté in the 15g of butter, without browning, for 5 minutes. Spread the onions over the lamb.
Put the potatoes in a bowl, add the melted butter, season and mix well. Lay the potatoes evenly on top of the onions and pour in the chicken stock (not quite covering the potatoes).
Put a lid on the casserole and place in the oven at 180C/fan 160C for 2 hours.
Remove the lid and cook for another 30-45 minutes, checking that the stock hasn't dried out (add more if needed), until the potatoes are crisp and golden.
