Results 1 to 4 of 4
  1. #1

    Lancashire Hotpot

    3oz butter
    2lb stewing lamb , cut into large chunks
    3 lamb kidneys, sliced, fat removed
    2 medium onions , chopped
    4 carrots , peeled and sliced
    1oz plain flour
    2 tsp Worcestershire sauce
    500ml lamb or chicken stock
    2 bay leaves
    2lb potatoes , peeled and cut into no thicker than 1cm slices


    1) Pre-heat oven to 160C/fan 140C/gas 3.
    2) Heat some of the butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
    3) Fry the onions and carrots in the pan with a little oil until golden.
    4) Sprinkle over the flour, allow to cook for a couple of minutes.
    5) Add the Worcestershire sauce and the stock, then bring to the boil.
    6) Stir in the meat and bay leaves and turn off the heat
    7) Arrange the sliced potatoes one overlapping the edge of last on top of the meat and glaze with a little more melted butter.
    8) Cover, then place in the oven for about 1 hrs until the potatoes are cooked and soft.
    9) Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

    serve with seasonal vegetables of choice.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	images-1.jpeg 
Views:	107 
Size:	9.1 KB 
ID:	533  
    Last edited by LariP; 01-21-2013 at 03:59 PM.

  2. #2

    Re: Lancashire Hotpot

    Never had lamb before..... hmm...

  3. #3

    Re: Lancashire Hotpot

    Wow! Lamb is my all time favourite can't beat lambchops with mint and gravy as an alternative to roast beef on Sunday

  4. #4

    Re: Lancashire Hotpot

    Have heard it is really yummy but have been afraid to make it and hate it. haha. One of these days I will try it tho!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts