Lancashire Hot Pot - No Carrots

1. 1

   Preheat the oven to 190 degrees Celsius.

2. 2

   Gently dust the lamb with the flour, and place in the bottom of a heavy oven dish (Le Creuset Dutch Ovens are the best if you are lucky to own one).

3. 3

   Season the lamb with the salt and pepper.

4. 4

   If you are using kidneys, brown them gently in a frypan with an extra tablespoon of butter.

5. 5

   Add to the chops.

6. 6

   Put 15g of the melted butter in a frying pan over medium heat, and saute the onions until golden.

7. 7

   Do not allow to brown.

8. 8

   Spread the sauteed onions over the lamb.

9. 9

   Put the potatoes into a bowl with the remaining butter, and grind over some salt & pepper.

10. 10

    Mix well, then place the potatoes evenly over the onion & lamb mixture.

11. 11

    (I have tried to brush the melted butter over the potatoes, but you don't get the same result as when you mix them in a bowl).

12. 12

    Pour over the stock.

13. 13

    Cover and put into the oven for 30 minutes.

14. 14

    Then, reduce the heat to 130 degrees Celsius and cook for another 2 hours.

15. 15

    Take the lid off and cook for another 30 minutes until the potatoes are golden.

16. 16

    Serve with your favourite greens and root veges (eg parsnips, carrots etc).

* Per serving · 4 servings · Values may vary.

No additional tips available.