Lancashire Hotpot

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 8 forequarter lamb chops, cut 2.5 cm (1 inch) thick
  • 4 lamb kidneys, cut into quarters, cores removed<


  1. Preheat the oven to 160°C (315°F/Gas 2–3). Lightly oil a large casserole dish. Toss the chops and kidneys in the flour, shaking off the excess.
  2. Heat the butter in a large frying pan and quickly brown the chops, in batches, on both sides.