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Hallsford
Hotpot - Serves 6
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1½kg/3lb
6oz
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Floury
potatoes, washed and thinly sliced
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12
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Lamb
chops |
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6
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Lamb's
kidneys, cored and chopped |
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3
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Onions,
peeled and finely sliced
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600ml/1
pint
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Lamb
stock
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30ml/2
tablespoon
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Sunflower
oil
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Salt
and pepper |
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1.
Heat the oven to 180C/350F/Gas 4. |
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2.
Heat the oil and quickly fry the chops and kidneys to colour
them. |
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3.
Layer the potatoes, onions, chops and kidneys in an ovenproof
casserole dish, seasoning as you do so. Finish with a layer
of potatoes. |
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4.
Heat the stock to boiling point and pour into the casserole. |
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5.
Cover and bake in the oven for 2 hours until the potatoes are
tender. |
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copyright
Holly Jones 2001 |
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Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax: 0870 513838
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