2.7.2 Lancshire Hotpot
Serves: 6
Oven Temperature: 155°
Time in oven/on stove: 2.5 h
Resting time: 20 min
Time to actively work on it: 30 min
Ingredients
| Amount | Ingredient | Preparation |
| 1 | kg | | lamb forequarter chops | bones removed,
trimmed, cut into
4 cm pieces |
| 2 | tbsp | | flour |
| 3 | tbsp | | olive oil |
| 1 | | | onion | thinly sliced |
| 2 | cloves | | garlic | finely chopped |
| 2 | sprigs | | thyme |
| 1 | sprig | | rosemary |
| 125 | ml | (1 ∕ 2 cup) | dry white wine |
| 625 | ml | (2.5 cups) | chicken stock |
| 500 | g | | potatoes | peeled, 3 mm
thickly sliced |
| 40 | g | | butter | melted |
| 2 | tsp | | fresh chives | chopped |
| |
Instructions
- Season lamb generously with salt and pepper and coat lightly with
flour.
- Fry lamb in batches on medium-high heat until golden brown.
Then, set aside.
- Fry onions in oil until tender.
- Stir in garlic, thyme, and rosemary and cook for 3 min.
- Add wine and cook until liquid has completely evaporated.
- Transfer mixture in a baking dish and arrange lamb evenly above
the mixture.
- Pour stock over lamb to almost cover.
- Arrange half the potato slices, in a single, thight even layer,
overlapping slightly, over the meat. Brush with half the melted
butter and season with salt and pepper. Repeat to form second
layer.
- Loosely cover the dish and bake for 1.5 h.
- Remove foil and continue baking for 1 h.
- Let stand for 20 min and sprinkle with chives.