Lancashire Lamb Hot Pot

A traditional dish from NW England (Manchester and surrounding area.) This is
very warming on cold snowy days. It is not heavily seasoned but relies on the
taste of the meat and garden herbs.

3tbs vegetable oil
2lb boned cubed lamb
12oz roughly chopped onion
2 large carrots peeled and diced
2 sticks celery chopped
2lbs potatoes peeled and sliced to 1/4 in
2oz pearl barley
1 pint(20oz) lamb or beef boullion
2tsp dried rosemary)
2 tsp dried thyme) adjust to taste
2 tsp dried marjoram)
worcester sauce
salt and pepper

Heat oil in large pan and brown the meat then drain on kitchen paper

Saute onions until well browned then add carrots and celery for further 2
mins

Stir in boullion, herbs, seasoning and worcester sauce.

Replace meat and bring to the boil.

Place a half meat mixture in oven proof dish

Add a layer of potatoes

Repeat, ending with a topping of potatoes

Cover and cook for 2 - 2 1/2 hours on 325 F or 170 C

Remove lid for last 30 mins to brown the potatoes on top,

Recipes
Quotes