Lancashire Hot Pot
2 lb(s) lamb, any inexpensive cut, cubed
2 Tbsp butter
1 lb(s) (roughly 2 medium) onions, cut into 3/4-inch wedges
1 Tbsp flour
1 tsp Worcestershire sauce
1 cup hot water
1 bay leaf
2 sprig thyme
Coarse salt and freshly cracked black pepper
2 lb(s) (roughly 5 medium) Yukon Gold or russet potatoes, peeled and thinly sliced 1/4-inch thick
1 Tbsp butter, for dotting casserole
Lancashire Hot Pot
1. Preheat oven to 325 degrees F.
2. Trim lamb of any excess fat and wipe with paper towel.
3. In a large frying pan, heat 1 tbsp. butter on medium-high heat and add the lamb, 2-3 pieces at a time.
4. In batches, cook the lamb for 5 minutes per side or until crusty and brown.
5. Transfer the lamb to a platter.
6. Heat 1 tbsp. butter in the frying pan on medium heat and add the onions.
7. Cook the onions for about 10 minutes or until soft and caramelized.
8. Stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until smooth, 1 to 2 minutes.
9. Add the bay leaf and thyme, season with salt and pepper and bring it to a simmer.
1. Create layers in the hot pot by putting 1/4 of the cooked lamb in the bottom of a 12-cup casserole or Dutch oven.
2. Pour 1/4 of the onion mixture over the meat in the casserole and top with a layer of potatoes, overlapping them like shingles on a roof.
3. Continue layering the meat, onion mixture, and potatoes until all the ingredients are used up.
4. The top layer should be a thin layer of overlapping potatoes.
5. Season the potatoes and dot with butter.
6. Cover with a tight-fitting lid and cook on the top shelf of the oven for about 1 1/2 hours.
7. Remove the lid and cook for 30 minutes longer.
8. Turn on the broiler.
9. Dot the potatoes with a little more butter and broil the casserole until the top is crisp and brown.