Submitted by: mmf | Date Added: 25 Oct 2009
Listed in: Lamb Recipes

Lamb Chops Lancashire Hot Pot Ingredients

. 50-75g unsalted butter
. 2 carrots, _nely chopped
. 2 celery sticks, _nely chopped
. 2 onions, _nely chopped
. 1 leek, _nely chopped
. 1/ 2 clove garlic, crushed
. 2 large sprigs fresh rosemary
. 4 thick, lean lamb chump chops
. 150ml dry white wine
. 600ml beef stock
. 4 large potatoes, peeled
. 1 T lamb fat or beef dripping
. salt and freshly ground black pepper
. chopped fresh parsley, to garnish

Lamb Chops Lancashire Hot Pot Cooking Instructions

1. Preheat the oven to 200 C
2. Melt the butter in a saucepan and cook the chopped vegetables with the garlic and rosemary for a few minutes until softened. Drain on any excess liquid and set aside.
3. Fry the chops in the same pan for 3-4 minutes on each side, until golden. Remove and drain.
4. Add the white wine to the pan and boil to reduce until almost dry. Add the stock, bring to a simmer and strain through a sieve.
5. Shape the potatoes into cylinders and slice them 3mm thick. Heat the fat or dripping in a pan and fry the potatoes until golden and just tender. Drain well.
6. Place the chops in a large, shallow casserole dish and spoon the vegetables over them. Season with salt and freshly ground black pepper.
7. Layer the potatoes on top of the vegetables, overlapping them like fish scales. Pour the gravy around and bring to a simmer. Transfer to the oven for 40-50 minutes.
8. Remove the chops with the vegetables and potatoes still on top. Bring the sauce to the boil, skimming on any impurities. It should be rich and dark, just thick enough to coat the back of a spoon.
9. Place the chops in hot bowls, pour the sauce around and sprinkle with chopped parsley.

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