Lancashire hotpot
Lancashire hotpot is a classic British dish featuring tender lamb as its star ingredient.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, British
Ingredients
- 100 g butter
- 900 g lamb
- 3 pcs lamb kidney
- 2 g onions
- 4 pcs carrot
- 25 g plain flour
- 2 ml worcestershire sauce
- 500 g chicken stock
- 2 pcs bay leaves
- 900 g potatoes
Instructions
- Preheat the oven to 160C/fan 140C/gas mark 3.
- Melt some dripping or butter in a large, shallow casserole.
- Sear the lamb in batches and transfer to a plate.
- Repeat the searing with the kidneys.
- Sauté the onions and carrots in the pan with a bit more dripping until they turn golden.
- Dust the onions and carrots with flour.
- Let the flour cook for a few minutes.
- Add Worcestershire sauce over the mixture.
- Pour in the stock and bring it to a boil.
- Mix in the browned meat and bay leaves.
- Switch off the heat.
- Layer the sliced potatoes on top of the meat.
- Drizzle a bit more dripping over the potatoes.
- Cover the casserole.
- Place the casserole in the oven for around 1½ hours until the potatoes are tender.
- Remove the cover from the casserole.
- Brush the potatoes with additional dripping.
- Increase the oven temperature to crisp the potatoes.
- Alternatively, finish under the grill for 5-8 minutes until browned.