Ingredients
8 x 175g/6oz lamb chump chops, excess fat removed
4 lamb's kidneys, skinned
1 heaped tbsp flour, seasoned with salt and pepper
15ml/½fl oz/1 tbsp beef dripping or sunflower oil
570ml/1 pint fresh lamb stock
75g/3oz unsalted butter
900g/2lbs floury white potatoes (i.e. King Edward), peeled and cut into ½cm/¼inch slices
4 sprigs fresh thyme
salt and pepper
2 onions, peeled and finely sliced
2 bay leaves
225g/½lb floury potatoes, peeled and thinly sliced

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare the kidneys: Place the kidneys onto a chopping board. Cut in half and using a small pair of scissors remove the central core or membrane.
3. Place the lamb and kidneys in a bowl and toss in the seasoned flour to coat. Shake off any excess. Heat the dripping or oil in a large non-stick frying pan and brown the chops on each side for 2-3 minutes. Remove and set aside on a plate.
4. Add the kidneys to the frying pan and fry lightly turning once or twice. Remove and set aside with the lamb chops.
5. Tip away any excess fat from the pan. Add a little stock to deglaze or remove any sediment from the bottom of the pan.
6. Grease the inside of heavy 4.5 litre/8pt casserole dish with 25g/1oz of the butter. Line the bottom of the dish with half of the potato slices.
7. Place four of the chops on top of the layer of potatoes. Add two sprigs of thyme, salt and pepper and half the onions. Pop the kidneys around the sides of the casserole dish.
8. Repeat,layer by layer with the remaining potatoes, lamb chops, thyme and onion slices. Pour in the stock and remaining cooking liquor from the frying pan.
9. Finish with a layer of thinly sliced potatoes, each slice slightly overlapping the other. Melt the remaining butter and brush over the potatoes. Add a final sprinkling of salt.
10. Cover the casserole dish and place in the oven for 2½hours.
11. Half an hour before the end of the cooking time remove the lid and continue to cook the hotpot uncovered for a further 30 minutes until the potatoes are golden brown and the meat is completely tender.
12. Serve the Lancashire Hotpot with broccoli and carrots or any seasonal vegetables.