Lancashire Hotpot

Recipe for: LANCASHIRE HOTPOT

Ingredients:

• 4 meaty lamb loin chops or neck of lamb fillet
• 4 lamb’s kidneys, halved (optional)
• 60g butter or oil or dripping
• 2 large onions, sliced
• 4 large potatoes, peeled & thinly sliced
• ½ pint lamb or chicken stock
• Salt & pepper to taste

 Method:

1. quickly brown the meat in half the fat over a high heat
2. in a casserole dish, layer the meat, potatoes & onions.  Season each layer & pack down carefully without squashing
3. end with a neatly overlapping layer of potatoes
4. pour over the stock.  There should be enough to come half-way up the ingredients
5. brush the remaining fat over the top of the potatoes
6. cover the casserole & place in the oven (220C/ fan 200C/ 425F) for 20-30 minutes
7. reduce the temperature to 150C/ fan 130C/ 300F & cook for 1½ - 2 hours
8. remove the lid & raise the temperature of the oven to high again
9. cook for another 20-30 minutes until the top has browned