Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 Barnsley Chops
- A little chopped thyme
- 4 lamb kidneys
- 1 cup/200ml whipping cream
- 2 tbsp strong English mustard
- 4 tbsp white breadcrumbs
- Dash of brandy
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- 1 tsp chopped parsley
- 2 oz/50g butter
- 4 tbsp nettles – picked / blanched / and roughly chopped
- 4 tbsp mint – roughly chopped
- 4 tbsp white wine vinegar
- 4 tbsp olive oil
Preparation:
Serves 4- Season the Barnsley chops with salt, pepper and a little chopped thyme and place on a greased tray under a hot grill for about 10 minutes. Turn after 5 minutes and rest in a warm place.
- For the devilled kidneys slice the kidneys in half and cut out the fatty sinew. Heat a little oil in a frying pan and fry the kidneys for about 2 minutes until golden brown and just cooked.
- Take the kidneys out of the pan and on to an oven proof dish. Deglaze the pan with a little brandy, add cream and mustard and reduce to sauce consistency and pour over the kidneys.
- Mix the crumbs, butter, parsley and cayenne together in a bowl and then sprinkle over the kidneys and grill until crumbs are golden brown.
- To make the sauce place the nettles, mint, white wine vinegar and olive oil in to a liquidiser and puree check the seasoning.
- To serve place the chop on your plate with two half kidneys and spoon nettle sauce around. Serve with pickled red cabbage and new potatoes.
Recipe Courtesy of James Mackenzie, The Pipe and Glass Inn, South Dalton, Beverley
