Lancashire hotpot
Prep:
10 mins
Cook:
120 mins
Delicious slow-cooked lamb dish, topped with sliced potatoes and bake in the oven.
1 tbsp olive oil
20g butter
800g lamb chops
2 onions, sliced
2 carrots, peeled and sliced
4 sprigs fresh thyme
2 tbsp plain flour
2 dried bay leaves
700ml beef stock
1 tbsp worcestershire sauce
2 medium potatoes, peeled and thinly sliced
20g butter, melted
Preheat oven to 180°C/350°F/Gas 4.
Melt butter in a heavy bottomed casserole dish over a medium heat, cook the lamb chops in batches, turning until browned all over.
Transfer cooked lamb chops to a plate and set aside.
Add the onion, carrot and thyme to the saucepan and cook for 4 or 5 minutes until onion has softened. Add the flour and cook for a minute stirring constantly.
Stir in stock, worcestershire sauce and bay leaves.
Remove from the heat and return the lamb chops to the pan.
Arrange the potatoes in an overlapping pattern on top. Cover the casserole dish with tin foil and bake for 1 hour 30 minutes.
Remove from the oven, dot with melted butter and return to bake for a further 30 minutes or until potatoes are golden and lamb is tender.
Serve with some cooked peas.
Serves
4
Preparation Time
10 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Beef, Vegetables, Lamb
Recipe Type
Dinner, Easy Recipes, Family Dinners
Cuisine
English
Level of Difficulty
Easy
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