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Lancashire Hotpot With Sweet Potatoes

Sweet potatoes contain more beta-carotene than ordinary potatoes. Use water instead of stock if you want to reduce the fat and sodium.

Image of Lancashire Hotpot With Sweet Potatoes
Ingredients

4 lamb’s kidneys, skinned
8 x 110g (4oz) lamb chump chops, excess fat removed
1 heaped tablespoon plain flour
Freshly ground black pepper
˝ tablespoon sunflower oil
600ml (1 pint) fresh lamb stock
Olive-oil spray
750g (1˝lb) sweet potatoes, peeled
1 large floury potato, peeled
4 sprigs of thyme
2 onions, thinly sliced
2 fresh bay leaves

Details

Serves: 4


Method

Preheat the oven to 180°C/350°F/gas mark 4. Place the kidneys on a chopping board and cut each one in half, then, using a small pair of scissors, remove the central core and membrane. Place in a bowl with the lamb chops, add the flour and season generously with black pepper. Toss to coat, shaking off any excess. Heat a large non-stick frying pan. Add the oil and brown the chops for 2-3 minutes on each side, you may have to do this in batches depending on the size of the pan. Transfer to a plate and set aside. Add the kidneys to the frying pan and fry for 1-2 minutes on each side, then add to the plate with the chops. Tip away any excess fat from the pan, then add a little of the stock to deglaze, scraping the bottom with a wooden spoon to remove any sediment. Spray a heavy-based 4.5 litre (8 pint) casserole dish with a little oil. Cut the sweet potatoes into 1 cm (½in) slices. Thinly slice the floury potato and set aside for the top of the hotpot. Line the bottom of the dish with half of the sweet potato slices. Place four of the chops on top, then add 2 thyme sprigs and half of the onions. Season with black pepper to taste and pop the kidneys around the sides of the casserole dish. Repeat the layers with the remaining ingredients and then pour over the stock used to deglaze the pan together with the remaining stock. Finally, arrange an overlapping layer of the floury potato on top. Spray a little olive oil over the potato, cover and bake in the oven for 2½ hours until the lamb is completely tender, removing the lid for the final 30 minutes to allow the potatoes to go golden brown. Serve the Lancashire hotpot straight from the casserole dish with bowls of steamed broccoli and carrots.

Per serving:- 569 kcals, 18g fat, 8g saturated fat, 53g carbohydrate, O.5g sodium

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