Lancashire-Style Lamb & Potato Hotpot

Zubereitung

1. 1

   Slice and prep

   On a cutting board, cut the lamb shoulder into 2 cm pieces, peel and thinly slice the potato, and thinly slice the onion and carrot.
2. 2

   Brown the lamb

   Brown the lamb shoulder in butter in a large ovenproof skillet over medium-high heat, turning the pieces; add onion, carrot, thyme, 1 tsp salt, and 1/2 tsp black pepper and stir until fragrant.

   15 Min.

   Tipp: Brown the lamb in batches if the skillet is crowded.

3. 3

   Layer the potatoes

   Pour beef broth and worcestershire sauce into the skillet and stir; arrange the potato slices in overlapping layers across the top, brushing the surface lightly with pan juices.

   5 Min.

   Tipp: Keep the top layer even so it browns at the same rate.

4. 4

   Bake until tender

   Cover the skillet and bake at 180°C, then uncover the skillet for the remaining bake time.

   60 Min.

   Tipp: If the potatoes need more color, finish uncovered for a few extra minutes.

5. 5

   Taste and serve

   Taste the cooking juices, adjust with salt and black pepper if needed, and serve the hotpot directly from the skillet.