This is a real winter warmer of a dish, big and hearty, a one-pot wonder that can be left in the oven to look after itself whilst it cooks.
Lamb HotpotServes: 4
Ingredients:675g (1 1/2 lbs) best end of lamb neck cutlets
2 lamb's kidneys
1 large onion, thinly sliced
675g waxy potatoes, scrubbed and sliced thinly
2 tbsp fresh thyme, chopped
150ml (3/5 cup) lamb stock
25g butter, melted
salt and freshly-ground black pepper, to taste
fresh thyme sprigs, to garnish
Method:Trim off any excess fat from the lamb. Take the kidneys and skin and core them then cut into slices.
Arrange a layer of potatoes in the base of a 1.8l (7 1/2 cup) oven-proof dish. Arrange the lamb cutlets on top then cover with the sliced kidneys, onion and chopped thyme. Pour over the lamb stock and season to taste with salt and freshly-ground black pepper.
Layer the remaining potatoes over the top of the dish, overlapping the potatoes slightly, to ensure the meats are completely covered.
Brush the potato slices with the melted butter then cover the dish with a layer of kitchen foil. Transfer to an oven pre-heated to 180ºC (350ºF) ad bake for 90 minutes.
At this point, remove the lid and cook for a further 30 minutes, or until the top of the dish is golden brown.
Garnish with fresh thyme sprigs and serve piping hot.
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