Dorset hot pot

Name: Dorset hot pot
Yield: Serves 2
Cuisine: British
Ingredients: 1 bay leaf; 1½ tablespoons cider vinegar; a big pinch of dried thyme; 200 g waxy potatoes, skin left on and sliced 2mm thick across their width; 200 ml good cider or water; 400 g lamb neck fillet, sliced about 1.5cm thick; 70 g unsalted butter; 3 rashers of smoked streaky bacon, roughly diced, or the equivalent amount of smoked streaky bacon lardons; a good scratch of mace or nutmeg; 1 large onion, halved and very thinly sliced; flaked sea salt; ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This is just plain old cosy TV and blanket food for eating after coming home from walking the steep misty sheep tracks on the side of Lewesdon Hill, where my soul belongs.

Eat with buttered spring greens, cabbage, or cooked turnip or radish tops.

Ingredients

400 g lamb neck fillet, sliced about 1.5cm thick
70 g unsalted butter
3

Europe
United Kingdom
Stew
Main course
Gluten-free

Method

Preheat the oven to 210°C/fan 190°C/gas 6½.
Season the lamb pieces with a pinch of sea salt and plenty of black pepper. In a smallish ovenproof frying pan that will snugly fit the lamb, onion and bacon, heat 50g of the butter and fry the