Lancashire Hot Pot

Name: Lancashire Hot Pot
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 28 grams butter; 2 Tbsps chopped fresh thyme; 473 milliliters chicken or lamb stock; 680 grams cubed leg of lamb meat; 340 grams chopped onion; 1 kilograms potatoes, peeled and thinly sliced; 1 Tbsp vegetable oil

Need If you have leg of lamb meat, thyme, lamb stock, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

Heat oil in a large skillet over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute onion until soft and deep golden in color.

Ingredients you will need

Onion

Remove from skillet and set aside.

Equipment you will use

Frying Pan

Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes.

Ingredients you will need

Chestnuts

Lamb

Equipment you will use

Frying Pan

Drain fat and reserve.

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Potato

Spread

Equipment you will use

Baking Pan

Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter.

Ingredients you will need

Potato

Butter

Onion

Thyme

Lamb

Pour stock over all.

Ingredients you will need

Stock

Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Ingredients you will need

Stock

Equipment you will use

Aluminum Foil