Classic Lancashire Hot Pot
|Lamb chops||8 Small|
|Seasoned flour||2 Ounce (50 Gram)|
|Onions||2 , sliced|
|Lamb kidney||4 , halved|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Dried thyme||2 Teaspoon|
|Potatoes||1 1⁄2 Pound, cut into thick slices (675 Gram)|
|Seasoned beef stock||12 Fluid Ounce (350 Milliliter)|
|Butter||1⁄2 Ounce, cut into small pieces (15 Gram)|
Coat the lamb chops with the seasoned flour.
Layer the chops, onions, kidneys and mushrooms in a deep ovenproof casserole, seasoning each layer with salt and pepper and thyme.
Cover with the potato slices, then pour in the stock.
Scatter the butter pieces over the potato slices.
Cover the casserole and put it into the oven preheated to moderate (180°C/350°F or Gas Mark 4).
Cook for 2 hours.
Uncover and cook for a further 30 minutes, or until the potatoes are golden brown and the chops are cooked and tender.
Serving size: Complete recipe
Calories 5391 Calories from Fat 3268
% Daily Value*
Total Fat 364 g559.4%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 704.5 mg234.8%
Sodium 3739.4 mg155.8%
Total Carbohydrates 209 g69.6%
Dietary Fiber 26 g104%
Sugars 20.6 g
Protein 318 g635.5%
Vitamin A 27.7% Vitamin C 306.2%
Calcium 37.5% Iron 190%
*Based on a 2000 Calorie diet