Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Lamb Hot Pot
Lamb Hot Pot, One Pot. Or Lancashire Hotpot. When I told a friend I was making this her exact words were “I won’t be making that!! It reminds me of having it every Sunday as a child!” I was then discussing this dish with someone else who said it was her idea of heaven as it reminded her of being a child. Not sure why I never had this growing up. Mum? In fact I don’t think I tried it until I was 40! Anyway, we had a friend of Fussy Finn’s for dinner last Sunday and they devoured this.
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Serves: 4-6
Prep: 20 minutes
Cooking: 3-4 hours
Total: 3-4 hours
Difficulty: easy
INGREDIENTS
1kg Lamb neck fillet
2 onions chopped
2 carrots peeled and chopped
3 bay leaves
2 tbsp Worcestershire Sauce
100ml red wine (optional)
500ml Lamb stock
1 1/2 tbsp plain flour
800g potatoes peeled and sliced as thinly as you can (you could use a mandolin but I used a knife)
2 tbsp butter melted
Soften the onions in a tbsp oil for 5 minutes before adding the lambs some salt and pepper.
Colour on a high heat for 5-10 minutes before stirring in the flour.
Add the wine followed by the Worcestershire sauce. Let it bubble for 2 minutes before adding the stock, carrots and bay.
Put in the oven at 160 degrees for 3 hours or in a slow cooker or 120 degree oven for 6-8 hours.
Arrange your sliced potatoes so that they overlap. Brush on the butter and put in an oven at 180 degrees for 45 minutes or until the potatoes are crisp on top.
