My take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.
Servings 4 portions
- 4 lamb steaks
- 4 carrots
- 2 onions
- 2 large potatoes
- 1 tbsp plain flour
- 1 tsp dried thyme you can also use fresh thyme but to remember to remove the stalks before eating
- 450 ml lamb stock approx.
- 1 tsp butter
Pre-heat your oven to 170ºC/150ºC fan.
Remove any fat from your lamb steaks and cut them into bite-sized chunks.
Peel the carrots and onions and chop them into chunky slices.
Peel and thinly slice your potatoes (about 2-3mm thick). I use a mandoline slicer for mine as it's quicker and much easier to get the slices even but you can do it by hand if you prefer.
Put your chopped lamb, carrots and onions into a large cooking pot. Add the plain flour (1 tbsp) and toss the other ingredients in the flour so they're fully coated.
Add the lamb stock. You want to add enough so that it comes up level with the top of the other ingredients.
Place a layer of sliced potato on top of the other ingredients. Season the potato with salt. Add another layer of potato. Melt the butter (1 tsp) and brush it over the top layer of potato, then season with salt.
Cover your pot with a lid or tin foil and cook for 2½ hours. Remove the lid and cook for a further 30 minutes.
This hotpot can either be made in one large dish or in 4 smaller dishes to make individual portions.
1½ portions of fruit and vegetables.
Serving: 1portion | Calories: 334kcal | Carbohydrates: 35.6g | Protein: 26.3g | Fat: 11.3g | Saturated Fat: 5g | Sodium: 200mg | Fiber: 5.9g | Sugar: 8.7g