Post by JustJohn or JJ on Oct 3, 2013 8:12:22 GMT -7
I cooked this yesterday and it came out pretty darn good. I used potatoes, parsnips, carrots, turnips, onions and boneless leg of lamb.
Lancashire Hotpot
An Easy One Pot Meal
Lancashire Hotpot is a one pot meal traditionally from Lamb or Mutton with Onions and topped with sliced potatoes. Originating in the days of Heavy Industrialisation in Lancashire in the North West of England, it requires minimum effort to prepare and was left to bake all day in the oven on a low heat.
There are many regional variations and the basic Lancashire hotpot recipe consists of a mix of Lamb, carrots, onions, turnips, potatoes, Gravy and topped with Sliced Potatoes.
Pickled Red Cabbage or Beetroot are often served as an accompaniment with this dish.
This Hotpot Recipe Serves 4 and also includes Lambs Kidneys which were sometimes added to this dish, but you could leave them out if you feel they are too strong a flavor for you.
You Will Need :-
700g Best End Neck of Lamb, chined with Rib Bones Trimmed
700g Potatoes, thinly sliced
6 Lamb's Kidneys, skinned, halved and cored
1 Large Onion, coarsely chopped
2 Carrots, sliced
Salt and Freshly Ground Black Pepper
1 Tsp Dried Thyme
300ml Chicken or Beef Stock
25g Butter
Heat the oven to 180C/350F/Gas Mark 4.
Cut the lamb into chops, then cut away most of the fat,scraping the bones clean with a knife, you could ask the butcher to do this for you.
Cover the bottom of a well greased medium-sized Ovenproof Casserole with a layer of potatoes, using one third of the potato slices.
Arrange half the chops, kidney and carrots on top, seasoning between each layer with salt,pepper and thyme.
Repeat layering, finishing with a layer of overlapping potato slices.
Pour in the stock and cover the potatoes with a trimmed piece of greased grease-proof paper, fat side down. (No greased grease-proof paper)
Cover and bake for 1 1/2 hours.
After 1 1/2 hours uncover, remove the paper and dot the potatoes with the butter.
Return to the oven and bake for a further 20 to 30 minutes or until the potatoes are browned and the meat is tender.
Serve straight away.
With a glass of fine wine !!!!
Lancashire Hotpot
An Easy One Pot Meal
Lancashire Hotpot is a one pot meal traditionally from Lamb or Mutton with Onions and topped with sliced potatoes. Originating in the days of Heavy Industrialisation in Lancashire in the North West of England, it requires minimum effort to prepare and was left to bake all day in the oven on a low heat.
There are many regional variations and the basic Lancashire hotpot recipe consists of a mix of Lamb, carrots, onions, turnips, potatoes, Gravy and topped with Sliced Potatoes.
Pickled Red Cabbage or Beetroot are often served as an accompaniment with this dish.
This Hotpot Recipe Serves 4 and also includes Lambs Kidneys which were sometimes added to this dish, but you could leave them out if you feel they are too strong a flavor for you.
You Will Need :-
700g Best End Neck of Lamb, chined with Rib Bones Trimmed
700g Potatoes, thinly sliced
6 Lamb's Kidneys, skinned, halved and cored
1 Large Onion, coarsely chopped
2 Carrots, sliced
Salt and Freshly Ground Black Pepper
1 Tsp Dried Thyme
300ml Chicken or Beef Stock
25g Butter
Heat the oven to 180C/350F/Gas Mark 4.
Cut the lamb into chops, then cut away most of the fat,scraping the bones clean with a knife, you could ask the butcher to do this for you.
Cover the bottom of a well greased medium-sized Ovenproof Casserole with a layer of potatoes, using one third of the potato slices.
Arrange half the chops, kidney and carrots on top, seasoning between each layer with salt,pepper and thyme.
Repeat layering, finishing with a layer of overlapping potato slices.
Pour in the stock and cover the potatoes with a trimmed piece of greased grease-proof paper, fat side down. (No greased grease-proof paper)
Cover and bake for 1 1/2 hours.
After 1 1/2 hours uncover, remove the paper and dot the potatoes with the butter.
Return to the oven and bake for a further 20 to 30 minutes or until the potatoes are browned and the meat is tender.
Serve straight away.
With a glass of fine wine !!!!