Lancashire Hotpot

1 tbsp olive oil
8 lean lamb chops or cutlets
900g / 2lbs potatoes
1 onion, peeled and sliced
2 carrots peeled and sliced,
salt and freshly ground pepper (can use pepper)
3 sprigs fresh thyme (or dried 1/2 tsp)
150ml/1/4pt stock
melted butter for brushing

Preheat the oven to 180c,350f gas 4-5
Heat the olive oil in a pan and brown the lamb chops or cutlets on all
sides.
Reserve keeping warm.
Peel and slice the potatoes.

Arrange half of the slices in a single layer across the bottom of a large
ovenproof dish.
Reserve the other half for the topping.
Cover the potato layer with the onion and carrot slices.Season well with
salt and black pepper and them scatter with thyme sprigs. Arrange the
reserved lamb chops or cutlets across the top and pour over the stock.
Finish
off with the remaining potato slices overlapping them for a neat finish,
Brush the top with melted butter cover with foil bake in pre heated oven
for 2 hours

Remove foil 30 to 40 minutes before to get the potato soft with a brown
finish

Now enjoy one of our Lancashire meals - the story was female cotton mill
workers placed this in the oven before going to work, and a hot meal was
waiting for all the family on their return.