Lancashire Hotpot
from www.beefyandlamby.co.uk.
For 4 people. Cooking time: 2 hours. Oven temperature: Gas mark 4-5, 180°C, 350°F
Ingredients
- Lean lamb chops or cutlets
- Oil
- Potatoes
- Onion
- Carrots
- Fresh thyme
- Salt and pepper
- Stock
- Butter
Method
- Heat 15ml(1tbsp) oil in a pan. Brown 8 lean lamb chops or cutlets on all sides. Peel and slice 900g(2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with 1 onion, sliced and 2 carrots, peeled and sliced. Season well and sprinkle with 3 sprigs fresh thyme. Arrange the lamb chops over the top, pour over 150ml( ¼pt) stock and finally finish with the remaining potatoes, neatly overlapping.
- Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30-40 minutes of cooking time or until the top layer of potatoes are softened and well browned.
