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Foodi

Lancashire Hot Pot

Item No. REC1650EU
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By Ninja Kitchen
  • Contains Wheat
  • Contains Dairy
Total Time
1h 10m
Easy
4
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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
  • 19.25fl. oz lamb or chicken stock
  • 1 sprig of thyme
  • 1 bayleaf
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 22.75oz floury potatoes, peeled, cut into 1cm slice
  • 1.23oz melted butter
  • Chopped parsley to garnish

Instructions

Step 1
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. 

Step 2
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. 

Step 3
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. 

Step 4
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. 

Step 5
Brush melted butter over potatoes. 

Step 6
Close the crisping lid; select AIR CRISP, set temperature to 200°C. Set time to 7-10 minutes. Select START/STOP to begin. 

Step 7
Cooking is complete when the potatoes are golden brown. Sprinkle over parsley and serve.