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A rather exotic version of the English dish

Recipe courtesy of Graham Kerr

Show: The Galloping Gourmet

Episode: Lancashire Hot Pot

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Total:: 1 hr 35 min
Prep:: 5 min
Cook:: 1 hr 30 min

Yield:: 4 servings

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

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.

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.

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.

Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.

My Private Notes

Name: Lancashire Hot Pot
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: european
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

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