Katiecooks
New member
Ingredients:
6 shoulder lamb chops
6 lamb kidneys (optional)
1 C mushrooms, sliced lengthwise
6 medium-sized potatoes, peeled and thinly sliced
salt to taste
Freshly ground black pepper to taste
1 ounce butter
1/4 C chopped parsley
Directions:
Preheat oven to 400 degrees.
Using a 2-quart or larger casserole dish, spread the meat, mushrooms, potatoes and onions in layers, seasoning each layer with salt and pepper. Finish with a layer of potatoes and make sure that the slices overlap and look neat. Brush the potatoes with a little melted butter.
Pour in enough water to cover halfway up the sides of the baking dish, cover the dish and place in oven for about 30 minutes. Reduce heat to 275 degrees and cook for another 2 hours, removing the lid for the last 1/2 hour so that potatoes will brown. Remove dish from oven and sprinkle with chopped parsley. Serve hot with a nice side salad. The hot pot is very British and very good!!
6 shoulder lamb chops
6 lamb kidneys (optional)
1 C mushrooms, sliced lengthwise
6 medium-sized potatoes, peeled and thinly sliced
salt to taste
Freshly ground black pepper to taste
1 ounce butter
1/4 C chopped parsley
Directions:
Preheat oven to 400 degrees.
Using a 2-quart or larger casserole dish, spread the meat, mushrooms, potatoes and onions in layers, seasoning each layer with salt and pepper. Finish with a layer of potatoes and make sure that the slices overlap and look neat. Brush the potatoes with a little melted butter.
Pour in enough water to cover halfway up the sides of the baking dish, cover the dish and place in oven for about 30 minutes. Reduce heat to 275 degrees and cook for another 2 hours, removing the lid for the last 1/2 hour so that potatoes will brown. Remove dish from oven and sprinkle with chopped parsley. Serve hot with a nice side salad. The hot pot is very British and very good!!