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 | Lancashire Hot Pot |
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 | Sarasota British Guide |
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 | Club Bylaws |
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Even though I know it is summer time (hard to tell in Florida!), I always enjoy a casserole of some sort; it is so easy to make ahead. Originally Lancashire Hot Pot included oysters, as they used to be so cheap and plentiful in Victorian times, and the original method to cook it was by standing up the lamb chops in a deep pot. However, just a regular casserole laying them flat works well, too. Hope you enjoy my version.
Ingredients
- 2 Tbsp butter.
- potatoes, peeled and cut into half inch slices.
- lb. best lean stewing lamb, or 8 best lamb chops.
- Salt and pepper.
- 2 onions sliced thin.
- 3 lamb kidneys, trimmed and cut small.
- 1 cup beef broth.
- Melted butter.
- 2 Tbsp chopped parsley.
Instructions
- Grease a 1-2 quart casserole dish.
- Place a layer of ¾ of the potatoes, cover with the lamb and season with the salt and pepper.
- Cover with a layer of ½ the onion slices.
- Add the kidneys and remaining onion.
- Pour the beef broth over and brush the potatoes with melted butter.
- Cover and cook for two hours at 350 degrees.
- Remove the lid, return to the oven and then cook another 30 minutes.
- Sprinkle with parsley before serving.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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