Lancashire Hotpot

Name: Lancashire Hotpot
Yield: Serves 8
Ingredients: 8 forequarter lamb chops, cut 2.5 cm (1 inch) thick; 430 ml (15½ fl oz/1¾ cups) chicken or beef stock; 4 lamb kidneys, cut into quarters, cores removed; 2 celery stalks, chopped; 1 large carrot, chopped; 4 potatoes, thinly sliced; 2 large onions, sliced; 50 g (1¾ oz) butter; 3 tablespoons seasoned flour, for dusting; 1 tablespoon worcestershire sauce; 2 teaspoons chopped thyme; 200 g (7 oz) button mushrooms, sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Main course
Stew

Method

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.
Heat the butter in a large frying pan and quickly brown the chops, in batches, on both sides.