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 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.