Kidney-Less Lancashire Hot Pot

1. 1

   Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.

2. 2

   Place lamb in the base of an oven proof casserole dish.

3. 3

   Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.

4. 4

   Spread onions on top of lamb in casserole dish.

5. 5

   Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.

6. 6

   Place potato slices evenly on the top of the onions.

7. 7

   Carefully pour over chicken stock.

8. 8

   Cover and cook in pre-heated oven for 30 minutes at 200c.

9. 9

   Turn heat down to 150c and cook for 2 hours.

10. 10

    Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.