Lancashire lamb hotpot with prune and fine beans

Serves 4
Prep time 15 minutes
Cook time 1 hour 30 minutes

400g fresh lamb leg, cut to thick slices
200g kidney, cleaned and cut into halves (optional)
100g sliced red onions
150g sliced carrots (3mm thick)
2 tbsp flour
¼ cup HP sauce
5 tbsp Worcestershire sauce
500ml chicken stock
3 bay leaves
20g melted butter
1 tbsp freshly cracked black pepper cone
50g prunes
100g fine beans

garnish
400g sliced red skin potatoes (2mm thick)

• Heat up a pan in a large shallow casserole dish, brown the lamb in batches, repeat with the kidneys. Once browned and golden, take the lamb out and set aside.
• Fry the sliced onions and sliced carrots in the pan for 2 minutes.
• Sprinkle 2 tbsp of flour over it, fry it to cook for 3 minutes, add in the Worcestershire sauce and HP sauce, pour in the chicken stock, then simmer and bring to the boil.
• Add in the meat, pepper cone and bay leaves.
• Finally, arrange the sliced potatoes on top of the meat, then drizzle with a little more of melted butter. Cover, and then place the casserole pot in the preheated oven at 180°C for about 55 minutes to 1½ hours until the lamb is tender or cooked.
• Remove the lid, brush the potatoes with more butter, let it rest for 15 minutes before eating or finish under the grill for 5-8 minutes until it’s further browned.

SHARE