Recipe courtesy of Graham Kerr

Lancashire Hot Pot

A rather exotic version of the English dish
  • Total: 1 hr 35 min
  • Prep: 5 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

4 tablespoons clarified butter

1 1/2 pounds lean lamb shoulder, cut into 2-inch squares

4 medium onions, sliced thickly

2 tablespoons butter

1/4 cup flour, sifted

2 cups beef stock

Freshly ground salt, to taste

Freshly ground pepper, to taste

1 tablespoon Worcestershire sauce

1 tablespoon sugar

2 bay leaves

4 lamb kidneys, each cut into 4 pieces

2 cups flat mushrooms

4 dozen oysters

4 potatoes, sliced into 1/4-inch rounds

Parsley, chopped

Directions

  1. Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
  2. In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
  3. Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
  4. Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.