6 best end or loin lamb chops
3 or 6 lambs kidneys (according to taste)
1 onion, peeled and sliced
1 lb (455 g) potatoes, peeled and sliced
2-3 carrots, peeled and sliced
2-3 small turnips, peeled and sliced
2 celery stalks, trimmed and sliced
2 leeks, trimmed and sliced, salt and pepper
4 cloves
1 bay leaf
1/2 pint (280 ml) dry cider, ale, white wine or stock
1 tbsp olive oil
3 or 6 lambs kidneys (according to taste)
1 onion, peeled and sliced
1 lb (455 g) potatoes, peeled and sliced
2-3 carrots, peeled and sliced
2-3 small turnips, peeled and sliced
2 celery stalks, trimmed and sliced
2 leeks, trimmed and sliced, salt and pepper
4 cloves
1 bay leaf
1/2 pint (280 ml) dry cider, ale, white wine or stock
1 tbsp olive oil
method
1. Trim excess fat from the chops. Remove the fat and membrane from the kidneys and, having sliced them in two horizontally, snip out the core. Use some of the fat, or use a non-stick frying pan, to fry the chops and kidneys all over to brown them. Put the meat to one side.
2. Arrange a layer of onions and potatoes on the bottom of a lightly greased casserole, put the chops on top, then a layer of vegetables, then the kidneys, and finish with a layer of potatoes.
3. Lightly season each layer. Tuck in the cloves and bay leaf, pour on the liquid, brush the top layer with olive oil and cover.
4. Cook for 2 hours at 180°C (350°F), gas mark 4, in the middle or bottom half of the oven.
5. Remove the lid, raise the heat, and finish off nearer the top of the oven for another 20 minutes or so to brown the potatoes.
2. Arrange a layer of onions and potatoes on the bottom of a lightly greased casserole, put the chops on top, then a layer of vegetables, then the kidneys, and finish with a layer of potatoes.
3. Lightly season each layer. Tuck in the cloves and bay leaf, pour on the liquid, brush the top layer with olive oil and cover.
4. Cook for 2 hours at 180°C (350°F), gas mark 4, in the middle or bottom half of the oven.
5. Remove the lid, raise the heat, and finish off nearer the top of the oven for another 20 minutes or so to brown the potatoes.
serving amount
serves 6
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