Lancashire Hot Pot

Total Time: 2 hrs 45 mins Preparation Time: 40 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 8
• 8 lamb chops, about 2 . 5 cm thick
• 4 lambs kidneys, cut into quarters, cores removed
• 1/4 cup plain flour
• 50 g butter
• 4 potatoes, thinly sliced
• 2 large onions, sliced
• 1 large carrot, chopped
• 1 3/4 cups beef stock or 1 3/4 cups vegetable stock
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 30 g butter, melted
• 1 large jalapeno pepper, seeded and finely chopped (optional)

Recipe

• 1 preheat the oven to 315f degrees.
• 2 brush a 4 litre overproof casserole with melted butter or oil.
• 3 trim the meat of excess fat and sinew.
• 4 coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
• 5 heat the butter in a large frying pan and brown the chops quickly on both sides.
• 6 remove the chops from the pan and set aside, then cook the kidneys until browned.
• 7 layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
• 8 add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
• 9 layer on top of the chops and kidneys.
• 10 sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
• 11 gradually pour in the stock and bring to the boil, stirring.
• 12 season well with salt and cracked black pepper, and add the thyme and bay leaf.
• 13 reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
• 14 layer the remaining potato over the top, covering the meat and veggies.
• 15 cover and cook in the oven for 1 1/4 hours.
• 16 remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.