Lancashire hot pot

Name: Lancashire hot pot
Yield: Serves 4
Cuisine: British
Ingredients: 4–5 tbsp vegetable oil; 6 lambs’ kidneys, halved and trimmed (optional); flour, to dust; 800 g (1¾ lb) lamb neck fillet; 800 ml (1⅓ pints) lamb or beef stock; 65 g (2½ oz) unsalted butter, plus extra to brush; 500 g (1 lb 2 oz) onions, peeled and thinly sliced; sea salt and pepper; 1 kg (2¼ lb) large potatoes, peeled and thinly sliced; 1 tsp chopped rosemary leaves

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

800 g (1¾ lb) lamb neck fillet
flour, to dust
6 l

Europe
United Kingdom
Stew

Method

Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Cut the lamb roughly into 3–4 cm (1¼-1½ inch) chunks, season with salt and pepper and dust with flour. Season and lightly flour the kidneys if using, keeping them separate from the meat.