Lancashire hotpot from Winter Food by Jill Norman
One of England’s best winter dishes. It is always cheering to take a hotpot, with its nicely browned, bubbling potatoes, out of the oven. Originally made in tall earthenware pots in which chops...
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Cooking tools:
- Dutch oven
- Skillet
- Oven
- Chef's knife
- Cutting board
Ingredients
- 8 middle neck lamb chops, trimmed of excess fat
- 1 kg potatoes, peeled and sliced 5 mm thick
- 1 bay leaf
- 500 g onions, thinly sliced
- 4 lamb’s kidneys, cleaned and sliced
- salt
- freshly ground black pepper
- 300 ml stock
- lard or butter
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