How to Prepare To Try At Home Lamb Broth for Lancashire Hot Pot
How to Prepare To Try At Home Lamb Broth for Lancashire Hot Pot Delicious, fresh and tasty.
Lamb Broth for Lancashire Hot Pot. Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning. Includes a photograph, ingredients and cooking instructions. Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender undern.
On first glance it may look bland but trust me, its a comforting satisfying dish, simplicity is its charm.
Do not be tempted to add anything to it whatsoever, not even a bay leaf!
With the exception of perhaps chopped oysters, a traditional ingredient.
You can cook Lamb Broth for Lancashire Hot Pot using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lamb Broth for Lancashire Hot Pot
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You need 1 pound of trimmings and bones of 1 lamb breast.
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You need 6 cups of water.
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It’s 1-1/2 teaspoon of ground black pepper.
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It’s 2 teaspoon of kosher salt.
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Prepare 1 teaspoon of granulated garlic powder.
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It’s 1 cup of sliced carrots.
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It’s 1/2 cup of chopped celery.
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Prepare 1/2 cup of chopped onion.
Lancashire Hotpot is traditionally a casserole of lamb and onions topped with sliced potatoes but I had to turn it into something unique, of course!
Using KOL Foods lamb stew meat, lamb broth and turkey gizzards for the filling and sweet potatoes for the topping, Yosef and I definitely had a fun time with this!
First trim the lamb of any excess fat and wipe with kitchen paper.
As they cook, remove them to a wide casserole.
Lamb Broth for Lancashire Hot Pot instructions
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Heat a pot to hot add the bones and trimmings. Add the salt and pepper.
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When browned add the water and boil. Add the vegetables add the garlic..
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Boil for 35-40 minutes. I scraped the bones and add the meat back into the broth. Its done use as you need it. I hope you enjoy!!.
Brown the pieces of kidney too, and tuck these in among.
We start by frying off some diced lamb in a hot pan.
Remove the lamb, then soften the onions in the same pan and add the lamb back in.
Stir in flour, then pour in stock.
Add a couple of bay leaves, a good sprinkling of salt and pepper and a good splash of Worcestershire sauce.
