Cheryl Cole’s Lamb Lancashire Hotpot
500g Shoulder, neck and shin of lamb, cut into 3cm pieces (equal quantities)
600g Onions, thinly sliced
500g Potatoes, medium sized and peeled
10g Plain flour
40g Butter, melted
2½ Teaspoons of fine salt
25g Brown sugar
10g Melted butter (for brushing the top of the hot pot)
Season the lamb with salt, sugar and a good pinch of pepper, then dust with flour and put onto the base of the hotpot. Sweat the onions in 15g of butter with half a teaspoon of salt for two to three minutes, and spread them evenly on top of the lamb in the hot pot dish.
Slice the potatoes vertically [2mm thick], and place in a medium-size bowl; add the remaining 25g melted butter, season with one teaspoon of salt and a pinch of white pepper, and mix well.
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer. Place the hotpot in a pre-heated oven for two and a half hours at 140ºc, and brush the golden potatoes with a small amount of melted butter when you remove the hot pot from the oven.