Lancashire pot
6 servings
150 minutes
Lancashire pot, an English lamb stew that does not necessarily have to be cooked in a pot.
1
Clean the lamb from the membranes and cut it into small pieces.
- Lamb shoulder: 500 g
- Lamb loin (rack): 400 g
2
Cut the onion into strips.
- Onion: 250 g
3
Cut the carrot and potato into rings.
- Carrot: 250 g
- Potato: 900 g
4
In a large skillet, fry the meat on all sides in a mixture of butter and vegetable oil, then transfer it to another dish.
- Lamb shoulder: 500 g
- Lamb loin (rack): 400 g
- Butter: 75 g
- Vegetable oil: 20 ml
5
Fry the onion and carrot in the same pan until brown.
- Onion: 250 g
- Carrot: 250 g
6
Then return the meat, stir and pour in the broth. Cook for 8-10 minutes. Then drain the broth; it will still be useful.
- Chicken broth: 700 ml
7
Grease a large pot or ceramic baking dish with half of the butter. Layer potatoes at the bottom. Then add meat and vegetables, seasoning with salt and pepper.
- Potato: 900 g
- Carrot: 250 g
- Onion: 250 g
- Salt: to taste
- Ground black pepper: to taste
8
Pour in the broth, add Worcestershire sauce, and cover with a layer of potatoes.
- Chicken broth: 700 ml
- Worcestershire sauce: 2 tablespoons
- Potato: 900 g
9
Salt and pepper the potatoes, brush with melted butter, cover with foil, and place in an oven preheated to 200 degrees for 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 75 g
10
After 30 minutes, reduce the temperature to 180 degrees and leave for another hour and a half. After the time is up, remove the foil and let the potatoes brown for 10 minutes.
