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Lancashire Hotpot
Ingredients
40g/1½oz/3 tbsp dripping or 45ml/3 tbsp oil
8 middle neck lamb chops, about 1kg/2¼lbs total weight
175g/6oz lambs' kidneys, cut into large pieces
1kg/2¼lbs potatoes, thinly sliced
3 carrots, thickly sliced
450g/1lb leeks, sliced
3 celery sticks, sliced
15ml/1 tbsp chopped fresh thyme
30ml/2 tbsp chopped fresh parsley
Small sprig of rosemary
600ml/1 pint/2½ cups veal stock
Salt and pepper
Details
Serves: 4
Method
1. Preheat the oven to 170°C/325°F/Gas 3. Heat the dripping or oil in a frying pan and brown the chops and kidneys in batches, then reserve the fat.
2. In a large casserole, make alternate layers of lamb chops, kidneys, three-quarters of the potatoes and the carrots, leeks and celery, sprinkling the herbs and seasoning over each layer as you go. Tuck the rosemary sprig down the side.
3. Arrange the remaining potatoes on top. Pour over the stock, brush with the reserved fat, then cover and bake for 2½ hours. Increase the oven temperature to 220°C/425°F/Gas 7. Uncover and cook for 30 minutes until well browned on top.
VARIATIONS:- Pork chops can be used instead of lamb to make a similar hotpot. Use thick loin chops or boneless sparerib chops as preferred. Pig's kidney is far stronger in flavour than lambs' kidneys so 75g/3oz chopped pig's kidney can be added or this may be omitted. Add the shredded leaves from a couple of sprigs of fresh sage instead of the rosemary.
Energy 724Kcal/3035kj; Protein 51.6g; Carbohydrate 50g, of which sugars 8.7g; Fat 36.7g, of which saturates 13.6g; Cholesterol 278mg; Calcium 75mg; Fibre 7.3g; Sodium 233mg
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