You are here

Eric's Lancashire Hot Pot

Ingredients
  Best end neck of lamb cutlets 4
  Potatoes 450 Gram, peeled and thinly sliced
  Onions 2 Medium, peeled and sliced
  Water 150 Milliliter
  Butter/Margarine 25 Gram
  Salt To Taste
  Pepper To Taste
Directions

Wipe the cutlets with a piece of damp kitchen paper.
Cover the base of a 1 litre ovenproof casserole with a layer of potatoes.
Add the onions and cutlets.
Season well.
Arrange the remaining potatoes in an attractive overlapping pattern on the top.
Pour in the water.
Cut the butter into small pieces and dot over the top.
Cover with a lid or aluminium foil and bake in a moderate oven (Gas No. 4 - 350°F -180°C) for 1 1/2 hours.
Remove the lid and cook for another half hour to lightly brown the potato topping.
Serve straightaway.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Kids
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes

Rate It

Your rating: None
4.226315
Average: 4.2 (19 votes)