Lancshire Hotpot

• Serves: [6]
• :[155}°}]
• :[2.5}}]
• :[20}}]
• Time to actively work on it:[30}}]

Ingredients

• 1 kilo gram lamb forequarter chops bones removed, trimmed, cut into 4 centi meter pieces
• 2 tbsp flour
• 3 tbsp olive oil
• 1 onion thinly sliced
• 2 cloves garlic finely chopped
• 2 sprigs thyme
• 1 sprig rosemary
• 125 milli liter ( 1/2 cup ) dry white wine
• 625 milli liter ( 2.5 cups ) chicken stock
• 500 gram potatoes peeled, 3 milli meter thickly sliced
• 40 gram butter melted
• 2 tsp fresh chives chopped

Instructions

1. Season lamb generously with salt and pepper and coat lightly with flour.
2. Fry lamb in batches on medium-high heat until golden brown. Then, set aside.
3. Fry onions in oil until tender.
4. Stir in garlic, thyme, and rosemary and cook for 3}}.
5. Add wine and cook until liquid has completely evaporated.
6. Transfer mixture in a baking dish and arrange lamb evenly above the mixture.
7. Pour stock over lamb to almost cover.
8. Arrange half the potato slices, in a single, thight even layer, overlapping slightly, over the meat. Brush with half the melted butter and season with salt and pepper. Repeat to form second layer.
9. Loosely cover the dish and bake for 1.5}}.
10. Remove foil and continue baking for 1}}.
11. Let stand for 20}} and sprinkle with chives.