Dinner · 150 min · british

Lancashire Hot Pot

Lamb neck or shoulder does the heavy lifting here, with potatoes rounding it out. A British dinner that takes 150 minutes, start to finish. At 580 calories and 34g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Lamb neck or shoulder
• 6 Potatoes
• 3 Yellow onions
• 2 cups Lamb stock
• 4 tbsp Butter
• 1 tbsp Fresh thyme
• 1 tbsp Worcestershire sauce

Steps

1. Slice the lamb into thick chunks and season well. Layer it in a heavy casserole with sliced onions — lamb, onion, lamb, onion.
2. Pour in the stock and Worcestershire, then arrange thinly sliced potatoes in overlapping scales over the top, like roof tiles. Dot with butter.
3. Cover and bake at 325°F for 90 minutes until the lamb is tender.
4. Uncover, brush the potatoes with more butter, and bake 30 minutes more until the potato lid is crisp and golden.
5. Rest 15 minutes, then serve straight from the pot with pickled red cabbage. The potato lid should be crackling; the lamb beneath, falling apart.

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