Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 55 grams Beef dripping you can use lard or vegetable oil, but dripping is best
- 2 tablespoon Plain flour seasoned with salt and freshly ground black pepper
- 8 Lamb Chops best end and middle neck lamb chops, on the bone use British lam
- 250 grams Onions peeled and finely sliced
- 55 grams Butter melted
- 900 grams Potatoes peeled and thickly sliced, plus some thin slices for the top
- 4 Lamb's Kidneys skinned, cored and sliced (optional)
- 1 large Carrot peeled and thickly sliced
- 2 teaspoon Fresh Thyme Leaves
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Worcestershire sauce
Preparation
Preheat the oven to 340?f, 180?c, Gas mark 4, dust the lamb with the seasoned flour by placing the flour in a plastic bag adding the lamb and giving it a good shake.
In a large frying pan, melt the dripping or lard and heat until hot but not smoking., colour the chops on both side, remove from the fat, and drain on kitchen paper if using the kidney brown those as well.
Add the sliced onions to the fat and cook, stirring constantly until softened and just lightly browned, remove from the fat, and drain on kitchen paper.
In a large oven proof casserole, (we still use an old brown Lancashire hotpot dish which you can still by from places like Lakeland) pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper.
Lay the chops on the top of the onion, don''t worry of the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, and season.
Add the thyme leaves to the stock and then pour in the stock and Worcestershire Sauce to come two-thirds way up the casserole.
Cover with another layer of overlapping potatoes (thinly sliced), ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.
Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.
After 30 minutes, reduce the heat to 320?f, 170?c, Gas mark 3, and cook for a further 1? hours.
Remove the lid from the casserole and brush the potatoes with melted butter and cook until the potatoes on the surface are brown and crisp, remove from the oven and leave to rest for 10 minutes before serving.
