Lancashire Lamb Hotpot Recipe
A slow cooked recipe, which will give you those crispy sliced potatoes on top, and delicious, melt in your mouth lamb underneath. Absolutely superb, serve it with anything, maybe even just have two at a time.
What You'll Need
- 2 tablespoons olive oil
- 1KG of diced lean lamb
- 4 medium onions, peeled and sliced
- 1.5 tbs flour
- 800ml of lamb stock
- generous pinch of dried thyme
- 2 bay leaves
- 3 tsps Worcester sauce
- 50g of pearl barley
- 900g of potatoes, peeled and sliced
- 30g butter, in small squares
- Preheat your oven to Gas mark 3/160C/140C fan.
- Heat 1 tbs of olive oil in large frying pan (or wok) and brown the lamb in batches over a high heat. When browned, remove from the pan and place in a large casserole dish.
- Add the remaining 1tbs of olive oil to the pan and fry the onions over a gentle heat until they are soft and then add the flour.
- Pour in the stock and Worcester sauce and then continue stirring until boiling.
- Season with salt and pepper to taste and then pour over the lamb.
- Add the bay leaves, thyme and pearl barley and stir well.
- Arrange the potato slices on top of the ingredients and dot knobs of butter on top of them.
- Place a tight fitting lid on the casserole dish and cook in the oven for at least two hours. Remove the lid and cook for a further 45 minutes, until the potatoes are cooked, brown and crisp. (you may want to turn your oven up to do this)
- You could always cook this in a slow cooker (or a Slow setting on your oven).
- Best to oven cook if you want your potatoes crispy on top though!