A Twist to an old favourite. (Stews & Sauces)

Member Name: leviathan

Product:	Stews & Sauces
Date:	05/09/01 (697 review reads)
Rating:

Advantages: Quick to prepare, slow to cook.

Disadvantages: n/a

Lancashire Hot-Pot, is as old as the hills where the sheep that provide the main ingredient for this dish roam. And from time to time I still make the original version, using neck end of lamb on the bone.
However, children, and small bones don’t mix very well, so I initially developed the following recipe for ‘safety’ reasons. Then made it a bit ‘posh’ so I could serve it as a main course when entertaining. As it one of those dishes you can prepare in the morning, and then allow to cook without interference. Leaving you free to enjoy yourself.

To serve 6 (generously) you will require:-
A large overproof casserole dish., with lid.
11/2 lbs ( 750g)….. Lamb neck fillet.
3lbs (1500g)…….......New potatoes.(scrubbed not peeled)
1lb (500g)……. Red Onions.
1lb (500g)……. Baby Carrots. (leave whole)
2……. Heads of Fennel. (optional)
1 pint……. Lamb Stock ( This can be home-made using bones from the butcher , or
good quality stock cube.)
1 tablespoon……. Fresh finely chopped Thyme
1 tablespoon……. Finely chopped Rosemary.
3 cloves………… Finely chopped garlic. (optional)
2 tablespoons…….. Plain flour
Salt and Pepper. To taste. ( I use 1/2 teaspoon of salt ½ teaspoon black pepper)
A little good quality olive oil.

Method.

Place flour salt and pepper into a plastic bag.
Cut lamb neck fillets into generous sized pieces, add to bag, and shake until meat is well covered
with flour mixture.
Heat oil in frying pan, and add the coated lamb pieces ( a few at a time to prevent steaming occuring) and turn until slightly browned.
Remove with a slotted spoon, and set to one side.
Cut potatoes into ¼ inch th
ick slices.
Ditto fennel heads, if using, and red onions.

Begin layering ingredients into casserole dish. Starting with a layer of the vegetables.
Sprinkle lightly with some of the herbs, and garlic, before adding the browned lamb pieces.
Continue layering until all ingredients are used, finishing with a layer of potatoes.
Pour in the lamb stock. Cover and place on middle shelf of the oven.
Cook at 150 degree’s . Gas Mark 5 for about 2 hours. Although providing you have a tight fitting lid on the casserole dish, this dish will not hurt if cooked for longer.
Prior to serving. Remove lid, and allow top layer of potatoes to brown.

This dish also does rather well in a slow-cooker, and can be left to simmer all day.

Delicious served with fresh peas, and chunks of french bread to mop up the gravy.

Summary: