Kidney-less Lancashire Hot Pot

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 kg lamb, diced
• 700 g onions, thinly sliced
• 1 kg potato, peeled and thinly sliced
• 25 g plain flour
• 40 g butter
• 150 ml chicken stock
• 3 teaspoons sea salt
• cracked black pepper

Recipe

• 1 season the lamb with 1 tsp of the salt and black pepper. place in zip lock/plastic bag add flour and shake to coat.
• 2 place lamb in the base of an oven proof casserole dish.
• 3 melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
• 4 spread onions on top of lamb in casserole dish.
• 5 melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
• 6 place potato slices evenly on the top of the onions.
• 7 carefully pour over chicken stock.
• 8 cover and cook in pre-heated oven for 30 minutes at 200c.
• 9 turn heat down to 150c and cook for 2 hours.
• 10 remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.