If you like lamb - this is delicious (and very British, sorry!!)
LANCASHIRE HOT POT
Serves 4
8 loin lamb chops (approx. 2 lbs weight total)
2 lbs potatoes - thinly sliced
2 onions, peeled and sliced
2 carrots, peeled and sliced
1 stick celery, trimmed and sliced
1 leek, trimmed and sliced
3 cups button mushrooms
1 tsp dried mixed herbs
Small sprig of rosemary
2 cups lamb (!!!) or beef stock
1 tbsp butter, melted
Salt + black pepper
1. Trim the chops of excess fat. Place a layer of sliced potatoes in the base. Top with some sliced veggies and a sprinkling of dried herbs, salt + black pepper. Place 4 of the chops on top.
2. Repeat the layers of sliced potato, veggies, dried herbs and meat, tucking the rosemary sprig down the side of the pot. Continue layering up the remaining veggies - finishing with a neat layer of potatoes on the top.
3. Pour in the meat stock, cover with the lid, and switch on to 'high' or 'auto'. Cook for one hour - then reduce the temperature to 'low' and cook for 8 hours or until tender.
4. Brush the top layer of potatoes with melted butter and place under a pre-heated grill for 5 mins, or until the potatoes are lightly browned.
Enjoy!
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