Yorkshire Lamb Hot Pot

Yorkshire Lamb Hot Pot is an inexpensive family supper dish which improves with long slow cooking. Serve this tasty dish with minted peas and braised carrots.

4-6

4 oz. plus

1 tablespoon butter, melted

3 lb. middle neck of lamb, cut into chops

3 garlic cloves, crushed

1 teaspoon sugar

3 tablespoons finely chopped fresh basil or

1 ½ tablespoons dried basil

2 teaspoons salt

1 teaspoon black pepper

2J lb. potatoes, peeled and sliced

2 tablespoons finely chopped fresh parsley

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

Using the tablespoon of butter, grease a large ovenproof casserole. Set aside.

Season the lamb with the garlic, sugar, basil, salt and pepper. Set aside.

Cover the bottom of the casserole with a layer of potatoes. Place a layer of lamb over the potatoes. Continue making layers in this way until all the lamb and potatoes are used up, ending with a layer of potatoes. Pour over the remaining butter. Cover the casserole, place in the bottom of the oven and cook for 4 hours. Remove the casserole from the oven.

Take off the cover and sprinkle over the chopped parsley. Serve immediately, straight from the casserole.

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