| Lancashire Hot Pot Recipe |
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A very delicious, simple Lancashire Hot Pot and extremely easy to make, just right for the cold winter months. |
KEY POINTS
| Preparation Time: | 25 mins | Cooking Time: | 2hours |
| How Difficult | Easy | Freeze? | No |
| Servings |
4 portions |
INGREDIENTS
The ingredients below will make 4 portions.
Click on the pictures to enlarge.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| 4 Lamb chops | 15½ oz | 450 grams |
| Maris Piper potatoes | 2lb | 1Kg |
| Onion peeled and thinly sliced | 1 | 1 |
| Lamb or Chicken Stock | ½ pint | 300 ml |
| Butter | 1 oz | 30 grams |
| Fresh Thyme | 2 teaspoons | 2 teaspoons |
| salt and ground black pepper |
COOKING EQUIPMENT
1 Deep casserole dish lightly buttered.
Method
Set the oven to warm, Gas mark 3 or 160 C.
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Trim all the excess fat from the lamb, peel and thinly slice the potatoes and onions. |
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Put a layer of potatoes in the bottom of the casserole dish and scatter with half of the sliced onions and some seasoning. |
| Arrange the chops on top in one layer, sprinkle with the thyme and season to taste. |
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Put on another layer of potatoes, the the rest of the onions and some more seasoning. |
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Finish with the rest of the potatoes slices and arrange them
overlapping on the top. Pour over the stock and brush the potatoes with half of the butter, cover with a well-fitting lid. Bake for 2 hours |
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Remove the lid and increase the oven temperature to hot, Gas Mark 7 or220 C, brush the potatoes with the rest of the butter an put it back in the oven and cook for a further 30 minutes to brown the top or if you want to speed it up, put it under the grill to brown the potatoes. |
| Serve the Hot Pot with a selection of your favourite vegetables and the sit back relax and enjoy this exceptionally tasty meal. |  |
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