Lancashire Hot Pot(I'Ve Used This Alot On A Chilly Day.)

• 8 thickish shoulder lamb chops
• butter or vegetable oil
• salt and freshly ground pepper
• 3 large onions, chopped rather coarsely
• 3 carrots, coarsely cut
• 12 to 14 oysters (optional)
• 3 Tbsp. flour
• 1 1/2 c. stock or water
• 2 vegetarian-style bouillon cubes
• 1 Tbsp. sugar
• 1 Tbsp. thyme
• 2 Tbsp. Worcestershire
• 3 Tbsp. sherry
• 8 potatoes, cut in thick slices
• paprika

1. Brown chops in 1 tablespoon butter in heavy skillet over brisk heat.
2. Season with salt and pepper.
3. Arrange chops, standing on end, in deep, covered 2 1/2 to 3-quart baking dish.
4. Brown onions slightly over medium heat in skillet used for chops.
5. Spoon onions into center of baking dish.
6. Brown carrots lightly in skillet and add to pot.
7. Then add oysters if used.
8. Combine any fat left in pan with enough butter to make 3 tablespoons.
9. Blend with the flour and brown lightly over rather brisk heat.
10. Stir in stock and bouillon cubes and continue stirring until mixture thickens. Season with 1 tablespoon salt, 1/2 tablespoon pepper, the sugar, thyme, Worcestershire and sherry.
11. Pour over ingredients in casserole and top with potatoes.
12. Season potatoes with salt, pepper and paprika.
13. Cover and bake in moderate oven (350u0b0) for 2 hours, or until meat is tender and potatoes are done.
14. Remove cover and bake 10 to 12 minutes longer.
15. Makes 8 servings.

thickish shoulder lamb chops, butter, salt, onions, carrots, oysters, flour, stock, vegetarianstyle bouillon cubes, sugar, thyme, worcestershire, sherry, potatoes, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008679 (may not work)