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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, January 30, 2014

Lancashire hotpot by Steven Dolby

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(Serves 2 people)

330g Lamb shoulder chops (trimmed and cut into chunks)
Shoulder chop bones
2 Cups Lamb stock
1 Sprig of rosemary
2 Tsp plain flour
Salt (pinch)
White pepper (pinch)
1/4 Cup Worcestershire sauce
1/2 Medium onion (sliced)
2 Medium carrots (sliced)
250g Peeled potatoes (thinly sliced)
Olive oil


1. Cut lamb chops into chunks and then cut around the bone.

2. Place a pan on flame, pour oil, add lamb bones and brown on each side. Transfer to a saucepan.
3. Into the saucepan, pour stock and add rosemary. Bring to a light boil and simmer for 30 minutes.
4. After 30 minutes strain the stock and set aside.
5. Into a zip-lock bag, place the lamb chunks; add flour, salt, and white pepper. Mix to coat well.
6. In a pan, pour olive oil, add lamb pieces and brown on each side. Transfer to a bowl and set aside.
7. Deglaze the pan with Worcestershire sauce and add to the strained stock.
8. Into individual oven proof dishes, lay potato slices, followed by carrot, onion, and lamb. Repeat the layers until you reach the top of the dish. Finally arrange the potato slices in over-lapping pattern.
9. Pour stock on top, warp with foil and place in a 320 degree F oven. Cook for 1 hour 40 minutes.
10. When done lightly brush the potatoes with oil and grill until golden brown.

11. Serve hot and enjoy!


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