Recipes - Lamb

LAMB HOT POT - SERVES 4

INGREDIENTS

6 lean lamb chops

6 lambs' kidneys, skinned

500g/1lb potatoes, sliced

1 medium onion, peeled and sliced

salt and pepper

600ml/1pint brown stock

Trim the chops of all fat and bone. Slice the kidneys in half horizontally, then remove the fat and core. Put three chops on the base of a deep casserole and season well.  Add a layer of kidney, then a layer of onion and finally a layer of potato. Repeat, seasoning each layer, finishing with a layer of potatoes.

Heat the stock and pur it over the top, barely covering the ingredients, cover and cook in a moderate oven, 180 degrees C/350 degrees F/Gas 4 for about 11/2 to 2 hours. Remove the lid for the last 30 minutes to brown the top.

DEVILLED LAMBS' KIDNEYS

12 lambs kidneys

3 tbsp vegetable oil

1 tbsp Worcester sauce

1 tbsp Mushroom ketchup

pinch cayenne

175g/6oz butter

2 tsp each of dry mustard powder and French mustard

Skin the kidneys and trim off the fat, slice them in half horizontally and cut our the core. Heat the oil in a frying pan and cook the kidneys quickly on both sides.  Leave them a little pink in the middle.  Mix together all the other ingredients in a bowl. Pour off the excess fat from the pan, spread the devilling mixture over the kidneys until well combined and the butter melts.  Serve with rice.