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LANCASHIRE HOT POT

 


8 middle neck chops, about 900 g in weight, trimmed

175 g lamb’s kidneys

40 g lard or dripping or 45 ml vegetable oil

450 g leeks, trimmed, cut into 1 cm slices and washed

2 medium carrots, peeled and thickly sliced

900 g potatoes, peeled and thinly sliced

5 ml (1 level tsp) dried thyme

salt and pepper

600 ml Beef Stock


  1. Skin, halve and core the kidneys and divide each half into three or four pieces.

  2. Heat the lard in a frying pan and brown the lamb, a few chops at a time. Lightly brown the kidneys.

  3. In a 3.4 litre oven proof casserole, layer the meats, leeks, carrots and three quarters of the potatoes, sprinkling the thyme and seasoning between the layers. Pour in the stock and top with a neat layer of overlapping potato slices. Brush with the lard remaining in the frying pan.

  4. Cover the casserole and cook in the oven at 170°C mark 3 for 2 hours. Uncover, increase the temperature to 220°C mark 7 and continue cooking for about 30 minutes, until the potatoes are golden brown and crisp.
    Serves 4

 



LANCASHIRE HOT POT

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