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×A recipe by marioziv.
$2.97 per serving
1 likes
Ready in 1 hour and 30 minutes
Spoonacular Score: 64% 
LAMB AND KIDNEY HOT- POT requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 4. One serving contains 705 calories, 35g of protein, and 46g of fat. For $2.97 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have water plus, ground pepper, onions, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user marioziv. It is a good option if you're following a gluten free diet. It works well as a main course. Lamb Chop Lancashire Hot Pot, Zesty lamb chops with crushed kidney beans, and Devilled cheek & kidney pot pie are very similar to this recipe.
1. Heat the oven to 160 c. gas mark 3.
2. Trim the pieces of meat of any surplus fat and rinse off any loose splinters of bone (sometimes the bones splinter when the butcher chops them).
3. Peel away the fat surrounding the kidney. Nick the skin on the rounded side of each kidney and draw it back on each side until it is attached by the core only. Draw out as much core as possible and then cut off skin and core close ti kidney. Cut each kidney in half horizontally.
4. Peel the onion and cut into thin slices.
5. Peel the potatoes and cut into 6 mm. thick slices.
6. Fill a hot-pot or deep casserole with alternate layers of potato, meat and kidney, and onions, starting with a layer of potatoes. Season lightly between each layer.
7. Pour on the cold stock. Top with a layer of potato, arranging the slices so that they overlap each other like roof tiles to completely cover the meat. Do the potatoes with tiny pieces of butter, and put the lid on tightly.
8. Cook in the centre of the oven for one and an half hour, reducing heat if necessary.
9. Uncover the hot-pot and cook for a further half an hour to allow the potatoes to brown. Serve from the pot.
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gluten-free
