Lancashire Hot Pot

Lancashire Hot Pot
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  • 1 tablespoon vegetable oil
  • 12 ounces chopped onion
  • 1 ½ pounds cubed leg of lamb meat
  • 2 ½ pounds potatoes, peeled and thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 1 ounce butter
  • 2 cups chicken or lamb stock

1. Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve. 2. Preheat oven to 375 degr...

View full recipe at SpringPad


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