Lancashire Hot PotPrep.Time: 10-15 min
Cook.Time: 2-3 hrs
ToolsLarge Frying Pan
Casserole Dish with Lid
Ingredients900g/2lb Middle or Neck
of Lamb (cut into chops)
2-4 Lambs Kidneys
3 Cooking Onions
2 Tbsp Olive Oil
2 Lamb Stock Cubes
425ml/¾ pt Hot Water
15g/½ oz Butter
1 tsp Thyme
MethodPre-heat the oven to 170°c / 325°f / Gas Mark 3.
Trim excess fat from the lamb and fry in the olive oil until nicely browned.
Remove lamb to a plate.
Remove gristle from kidneys and cut into 1cm / ½" pieces.
Brown the kidney pieces in the lamb juices.
Peel and slice the onions and add to the kidneys.
Fry the onions until nicely softened.
Peel the potatoes and cut into ½cm / ¼" slices.
Crumble the stock cubes into the hot water and add the thyme and pepper to taste.
Now arrange half of the potatoes in a layer at the bottom of the casserole dish.
Arrange the lamb on top of this and spread the onion and kidney mixture over them.
Pour over enough of the hot water mixture to just reach the top of the ingredients.
Arrange a final layer of potatoes ensuring they overlap to cover the meat.
Melt the butter in the saucepan and brush over the potatoes.
Put the lid on the casserole and place in the top of the oven for 1½ hours.
After this time, remove the lid and continue to cook for a further 45 minutes.
If there is too much juice, remove some using a turkey baster (the juice will make an excellent gravy if you add a little gravy browning mixed with water).
For an extra crispy top, brush with a little more melted butter and place under a hot grill for a few minutes
Serve with seasonal vegetables.
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