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.