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Lancashire Hotpot

Wipe the chops, remove excess fat and skin.

Grease a casserole and put a layer of potatoes in the bottom, then arrange the cutlets on top. Season with salt and pepper, nutmeg and mace.

Place sliced kidneys and onions on top, add the oysters, and cover with thick layer of potatoes. Pour hot stock into dish, down the side, season with salt and pepper. Brush the top with melted butter, cover with a buttered paper and cook in a moderate oven at 180C, gas mark 4, 350F for 1 1/4 hours.

Remove the paper and continue baking a further 25-30 minutes longer until crisp and brown.

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– Ingredients –

2lb best end neck of lamb cut into 6 chops 900g
2lb potatoes, peeled and sliced 900g
salt & pepper
pinch of powdered nutmeg and mace
3 lambs kidneys
1 large onion, sliced
6 oysters
1cup lamb stock, made from trimmings from lamb 1/2pt/280ml
little butter

– Author –

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