4 best end of neck lamb chops
225 g (1/2 lb) chipolata sausages
2 lambs kidneys
4 rashers of bacon
4 tomatoes
4 mushrooms
salt and pepper
melted butter or oil
225 g (1/2 lb) chipolata sausages
2 lambs kidneys
4 rashers of bacon
4 tomatoes
4 mushrooms
salt and pepper
melted butter or oil
method
1. Trim the chops, separate the sausages, skin, halve and core the kidneys, trim the rind from the bacon, halve the tomatoes and trim the ends of the mushroom stalks.
2. Sprinkle the chops, kidneys, tomatoes and mushrooms with salt and pepper. Brush them all with fat or oil.
3. Heat the grill and put the tomatoes (cut side up) and the mushrooms (stalks up) in the grill pan, where they will be basted by the juices from the other food and will cook without further attention.
4. Place the grill grid in the grill pan and put on the chops, sausages and kidneys.
5. Cook them under a medium heat, allowing 14-16 minutes altogether and turning the food on the grid frequently to ensure even cooking. The kidneys will probably be cooked first, so remove these and keep them warm.
6. Replace them by the bacon rashers and cook for a further 3-5 minutes.
2. Sprinkle the chops, kidneys, tomatoes and mushrooms with salt and pepper. Brush them all with fat or oil.
3. Heat the grill and put the tomatoes (cut side up) and the mushrooms (stalks up) in the grill pan, where they will be basted by the juices from the other food and will cook without further attention.
4. Place the grill grid in the grill pan and put on the chops, sausages and kidneys.
5. Cook them under a medium heat, allowing 14-16 minutes altogether and turning the food on the grid frequently to ensure even cooking. The kidneys will probably be cooked first, so remove these and keep them warm.
6. Replace them by the bacon rashers and cook for a further 3-5 minutes.
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