Lancashire Hot Pot is one of the many great British dishes tnade with lamb chops, kidneys and oysters. Traditionally it was cooked in a tall earthenware hot-pot with the chops standing on end, a kidney between each one and an oyster on top.
It is equally delicious cooked in an ovenproof casserole.
1-J- lb. potatoes, peeled and thickly sliced
11 teaspoons salt
8 small lamb chops, trimmed of excess fat
4 oz. mushrooms, wiped clean and sliced
4 lamb’s kidneys, fat, skin and hard core removed, and sliced large onion, sliced
1 teaspoon black pepper
1 teaspoon dried thyme
10 fl. oz. Brown Sauce
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Cover the bottom of a deep ovenproof casserole with a layer of half the potatoes. Sprinkle over 1 teaspoon of salt. Arrange the chops on the potatoes and cover them with the mushrooms, kidneys and onion.
Sprinkle over 1 teaspoon of the salt, pepper and thyme. Cover with the oysters and the remaining potatoes. Pour in the sauce and sprinkle the remaining salt over the potatoes.
Cover the casserole and place it in the oven. Cook for 2 hours. Remove the lid and increase the heat to fairly hot 400CF (Gas Mark 6, 200°C). Cook for a further 30 minutes, or until the potatoes are tender and golden brown.
Remove the casserole from the oven and serve at once.