LANCASHIRE HOTPOT

Lancashire Hotpot image

Provided by The New York Times

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter, approximately
6 medium potatoes, sliced thin
6 shoulder lamb chops, about 1 inch thick, trimmed
3 lambs' kidneys sliced in 1/4-inch slices, trimmed
1/2 pound mushrooms, chopped
1 pound medium onions, sliced
2 cups water
1 tablespoon parsley

Steps:

Preheat oven to 400 degrees. Put about a tablespoon of butter in a deep heavy casserole. Arrange a layer of potatoes on the bottom. Arrange three chops on top. Sprinkle with salt and pepper.
Layer with kidneys, mushrooms, onions and more potatoes. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
Add the water and bake for half an hour; turn heat down to 300 for an hour. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 49 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams