Mains, Meat

Lancashire Hot Pot

Step 1 of 7

Select SEAR/SAUTÉ and set to 4 (medium high). Select START, add oil and allow to heat for 2 minutes. Brown lamb chops on both sides, remove and set aside.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 2 of 7

Add the onion, carrots, celery and sauté until onion is soft for 5 to 7 minutes, stirring occasionally. Add garlic, Worcestershire sauce, and flour, sauté for another minute. Gradually stir in stock, making sure to deglaze residue from bottom of pan. Turn off SEAR/SAUTÉ. Add lamb chops thyme, bay leaf and seasoning.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 3 of 7

Layer potato slices onto of lamb, slightly overlapping until all the meat is covered. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 4 of 7

Select PRESSURE and set to HIGH. Set time to 18 minutes. Select START/STOP to begin. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. Then quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 5 of 7

Brush melted butter over potatoes.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 6 of 7

Close the crisping lid; select AIR CRISP, set temperature to 200°C. Set time to 7-10 minutes. Select START/STOP to begin.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Step 7 of 7

Cooking is complete when the potatoes are golden brown. Sprinkle over parsley and serve.

Ingredients

1 tbsp vegetable oil
4-6 lamb chops
2 large onions, peeled, sliced
2 large carrots, peeled, diced
1 stick of celery, sliced
1 clove garlic, peeled and crushed
1 tbsp Worcestershire sauce
2 tbsp plain flour
550ml lamb or chicken stock
1 sprig of thyme
1 bayleaf
1/2 tsp sea salt
Freshly ground black pepper
650g floury potatoes, peeled, cut into 1cm slice
35g melted butter
Chopped parsley to garnish

Mains, Meat

Lancashire Hot Pot

Recipe by Ninja Kitchen

Tip: Cooking Mode