Lamb Hotpot

By nichc

A perfect English meal for a cold winter day.

Ingredients

• 1 pound plus 8 oz waxy potatoes, scrubbed & thinly sliced
• 1 pound plus 8 oz lean lamb shoulder chops
• 2 lambs kidneys, prepared & sliced
• 1 large onion, thinly sliced
• 2 tablespoons chopped fresh thyme
• 2/3 cup lamb stock (can substitute vegetable stock if needed)
• 2 tablespoons melted butter
• salt & pepper

Details

Servings 4

Preparation

Step 1

Arrange one layer of potatoes on bottom of 3 quart ovenproof dish with lid.

Arrange lamb shoulder chops on top of potatoes. Cover with kidneys, onions, an thyme.

Pour stock over meat then add salt & pepper to season to taste.

Layer remaining potatoes slices on top overlapping to completely cover meat & onions.

Brush potato slices with melted butter. Cover dish and cook at 350 degrees for 1 1/2 hours. Remove lid and cook another 30 minutes or until top is golden brown. Serve hot

Per serving: 420 calories, 2g sugar, 41g protein, 31g carbs, 15g fat (8g sat)