Lancashire Hotpot
recipe
Lancashire Hotpot
No commentsIngredients
- 1 tbsp vegetable oil
- 8 medium-sized lean lamb chops
- 4 medium onions, thinly sliced
- 2 large carrots, thinly sliced
- 1/2 small swede, thinly sliced (optional)
- 2 tbsp plain flour
- 600ml water or lamb stock made with stock cubes
- 1 bay leaf
- few sprigs each fresh sage, thyme, parsley and rosemary
- 4 medium potatoes, thinly sliced
- 25g butter, melted
- salt and freshly ground pepper to taste
Serves:
4
Preparation:
40
Cook Time:
130
Total Time:
170min
Directions
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- Preheat the oven to //gas mark Heat the oil in a large frying pan and brown the chops thoroughly on both sides. Remove from the pan.
- In the same pan, soften the onions over a medium heat ? but do not let them brown. Add the carrots and swede if using, then sprinkle with the flour and stir well. Stir in the stock and bring to a simmer, stirring. Season generously.
- Place the herbs in an ovenproof casserole. Set the chops on top, then pour over the onion and carrot mixture.
- Arrange the potatoes in layers on top, seasoning between each layer. Brush with melted butter.
- Cover and cook in the centre of the oven for hours until the meat and vegetables are almost tender. Increase the oven temperature to maximum and remove the casserole lid. Cook for a further minutes to brown the potatoes. Serve at once.
Source: Tesco
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