Lancashire Hot Pot

Ingredients


675g 1½lb Neck of Lamb cutlets
2 lambs Kidneys
675g 1½lb Waxy Potatoes
1 Large Onion
2tbsp chopped fresh thyme
150ml ¼pint Lamb Stock
25g 1oz butter, melted
Salt & Pepper


Method


Remove any excess fat from the lamb.
Skin and core the kidneys and cut into slices
Scrub and thinly slice the potatoes and slice the onion
Arrange a layer of potatoes in the base of an oven proof dish
The dish needs to be one of three pint capacity 1.8 litre
Arrange the cutlets on the potatoes to form a single layer.
Place the sliced kidneys on top.
Add a layer of onions and sprinkle this with the chopped Thyme
pour the stock over the layers and season with salt and pepper.
Layer the remaining potatoes on top so that the potatoes form a lid covering all the other ingredients.
Brush the potatoes with the melted butter and put the lid on the dish. If you don't have a lidded dish cover with foil.
Cook in a preheated oven at 180ºC/350ºF/Gas Mark 4 for 1½ hours
Remove the lid or foil and cook for a further 30 minutes until golden brown on top.


Serves Four