Lancashire Lamb Hotpot

There is no need to measure anything for this dish, any combination of vegetables will do as long as there are plenty of onions and potatoes
Allow 2-3 Lamb chops or cutlets per person
Carrots, Sliced
Onions, thinly sliced
Turnips or other if not to your taste
Potatoes, Large
Lamb stock cubes
A little pepper
Cornflour or Bisto granules
Deep ovenproof casserole dish with lid
 
Method
 
1. Place lamb in the bottom of the casserole dish
2. Add a layer of onions
3. A layer of turnips
4. And then the layer of carrots
5. Pepper to taste
6. Slice the potatoes in 1 centimetre slices and layer overlapping on the top of the other ingredients
7. Dissolve stock cubes in enough water to just cover vegetables,the thickening agent can be added at the same time
8. Add the lid and cook in a hot oven  210C for abt 2 1/2 hours 
9. 1 Hour before the end of cooking time remove the lid to allow the potatoes to brown.

This dish is even better reheated!

Top Top:  If you are not keen on meat fat remove most but not all before cooking.

Wine Recommendation Murets de Gouts 2007 Cotes du Marmandais (not available for order online so ring your local Majestic usually around £5.99)

Another option is a good full bodied Rhone such as Domaine de Cassan 2007 Beaumes de Venice £7.59 from Waitrose