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Lancashire Hotpot

1. Heat 15ml(1tbsp) oil in a pan. Brown 8 lean lamb chops or cutlets on all sides. Peel and slice 900g(2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with 1 onion, sliced and 2 carrots, peeled and sliced. Season well and sprinkle with 3 sprigs fresh thyme. Arrange the lamb chops over the top, pour over 150ml( ┬║pt) stock and finally finish with the remaining potatoes, neatly overlapping.
2. Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30-40 minutes of cooking time or until the top layer of potatoes are softened and well browned.
EatServe the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.

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– Ingredients –

Feeds: 4

Time to cook: 2 hours
Oven temperature: Gas mark 4-5, 180C,
Lean lamb chops or cutlets
Fresh thyme
Salt and pepper

– Author –

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