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"In the heart of Lancashire I would always use heather reared Bowland Lamb. Hotpot can be made
anywhere and I would suggest using the local lamb from your region."
This recipe is from the Northcote Manor web site
Ingredients: (Serves 4)
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1 kg Under shoulder, neck & shin of lamb (Cut into 3-4cm thick pieces)
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700 g Thinly sliced onions
- 1 kg Peeled King Edward potatoes
- 25 g Plain flour
- 40 g Salted English Butter - melted
- 150 ml Chicken stock
- 3 tsp Sea Salt
- White pepper
Equipment
Hotpot Dish - stoneware, diameter 8”/21cm, height 3.5”/9cm
Method
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Season the lamb with 1 teaspoon of salt & a good pinch of pepper, dust with the flour. Put the lamb into the base of the Hotpot dish.
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Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the Hotpot dish.
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Slice the potatoes horizontally [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
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Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
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Place the Hotpot, covered in a pre-heated oven for 30 minutes on 180-200c (Aga equivalent bottom of the baking oven) then for approximately 2 1/2 hours on 130c (Aga equivalent in the simmering oven).
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Remove from the oven, take off the lid or cover, return to the oven on 180-200c for 30-40 minutes or until golden brown (Aga equivalent bottom of the roasting oven).
- Serve with pickled red cabbage and glazed baby carrots.
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Little Bonus:
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