Lancashire Hotpot
Tuesday - October 18, 2016 10:06 am ,
Category : RECIPES
Lancashire Hotpot
Ingredients:
8-10 best end of neck lamb chops
2-3 medium potatoes, scrubbed and sliced
1tbsp - plain flour
Few sprigs of fresh rosemary
1-2 bay leaves
2 - Onions, peeled and sliced
1 lamb stock cube
1tbsp - Worcestershire sauce
Salt and freshly ground black pepper
Butter
Oil
8-10 best end of neck lamb chops
2-3 medium potatoes, scrubbed and sliced
1tbsp - plain flour
Few sprigs of fresh rosemary
1-2 bay leaves
2 - Onions, peeled and sliced
1 lamb stock cube
1tbsp - Worcestershire sauce
Salt and freshly ground black pepper
Butter
Oil
Method:
Preheat oven to 180°C/160°C fan-forced.
Heat oil in a pan and add half the chops, or as many as will fit in the pan in a single layer.
Cook for 2-3 minutes on each side, or until browned.
Transfer to casserole dish. Brown the remaining chops and add them to the casserole. Place the sprigs of rosemary and bay leaves on top.
Heat oil in another pan and fry onion. Cook over a medium heat for about 5-7 minutes, or until softened.
Sprinkle the flour over the onion and gradually add water, stirring well, to give a smooth gravy.
Crumble in the stock cube and add the Worcestershire sauce. Season to taste.
Pour the onion gravy over the meat. Arrange the potato slices on top, overlapping them.
Increase temperature to 220°C/200°C fan-forced. Brush potatoes with melted butter. Bake, uncovered, for 30 minutes or until potatoes are golden and chops tender. Discard bay leaves and thyme sprigs. Serve sprinkled with parsley.
Serve hot !!!
Heat oil in a pan and add half the chops, or as many as will fit in the pan in a single layer.
Cook for 2-3 minutes on each side, or until browned.
Transfer to casserole dish. Brown the remaining chops and add them to the casserole. Place the sprigs of rosemary and bay leaves on top.
Heat oil in another pan and fry onion. Cook over a medium heat for about 5-7 minutes, or until softened.
Sprinkle the flour over the onion and gradually add water, stirring well, to give a smooth gravy.
Crumble in the stock cube and add the Worcestershire sauce. Season to taste.
Pour the onion gravy over the meat. Arrange the potato slices on top, overlapping them.
Increase temperature to 220°C/200°C fan-forced. Brush potatoes with melted butter. Bake, uncovered, for 30 minutes or until potatoes are golden and chops tender. Discard bay leaves and thyme sprigs. Serve sprinkled with parsley.
Serve hot !!!
