Lancashire Hot Pot(I'Ve Used This Alot On A Chilly

Name: Lancashire Hot Pot(I'Ve Used This Alot On A Chilly Day.)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thickish shoulder lamb chops; butter or vegetable oil; salt and freshly ground pepper; 3 large onions, chopped rather coarsely; 3 carrots, coarsely cut; 12 to 14 oysters (optional); 3 Tbsp. flour; 1 1/2 c. stock or water; 2 vegetarian-style bouillon cubes; 1 Tbsp. sugar; 1 Tbsp. thyme; 2 Tbsp. Worcestershire; 3 Tbsp. sherry; 8 potatoes, cut in thick slices; paprika

Servings: persons

8 thickish shoulder lamb chops
butter or vegetable oil
salt and freshly ground pepper
3 large onions, chopped rather coarsely
3 carrots, coarsely cut
12 to 14 oysters (optional)
3 Tbsp. flour
1 1/2 c. stock or water
2 vegetarian-style bouillon cubes
1 Tbsp. sugar
1 Tbsp. thyme
2 Tbsp. Worcestershire
3 Tbsp. sherry
8 potatoes, cut in thick slices
paprika

1
Brown chops in 1 tablespoon butter in heavy skillet over brisk heat.
2
Season with salt and pepper.
3
Arrange chops, standing on end, in deep, covered 2 1/2 to 3-quart baking dish.
4
Brown onions slightly over medium heat in skillet used for chops.
5
Spoon onions into center of baking dish.
6
Brown carrots lightly in skillet and add to pot.
7
Then add oysters if used.
8
Combine any fat left in pan with enough butter to make 3 tablespoons.
9
Blend with the flour and brown lightly over rather brisk heat.
10
Stir in stock and bouillon cubes and continue stirring until mixture thickens. Season with 1 tablespoon salt, 1/2 tablespoon pepper, the sugar, thyme, Worcestershire and sherry.
11
Pour over ingredients in casserole and top with potatoes.
12
Season potatoes with salt, pepper and paprika.
13
Cover and bake in moderate oven (350u00b0) for 2 hours, or until meat is tender and potatoes are done.
14
Remove cover and bake 10 to 12 minutes longer.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 thickish shoulder lamb chops, butter or vegetable oil, salt and freshly ground pepper, 3 large onions, chopped rather coarsely, and more.

Yes, Lancashire Hot Pot(I'Ve Used This Alot On A Chilly Day.) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lancashire Hot Pot(I'Ve Used This Alot On A Chilly Day.)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions