- Serves: 2-4
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 sweet potatoes
- 2-4 lamb's kidneys, sinews and core removed
- 4 sprig of rosemary
- 2-3 tbsp olive oil
- 2 Barnsley lamb chops
- 2 cloves garlic
- knob butter
- pinch freshly grated nutmeg
- 2 spring onions, finely chopped
1. Preheat the oven to 180C/160C/gas 4.
2. Wrap the sweet potatoes in aluminium foil and bake for 35-40 minutes, or until tender. Set aside until cool enough to handle.
3. Meanwhile, spear the kidneys with a sprig of rosemary each. Pour the oil onto a large plate and sprinkle over a generous amount of salt and freshly ground pepper. Lay both the kidneys and chops onto the plate, rubbing well with the seasoned oil.
4. Heat a frying pan until smoking and fry the chops with the remaining sprigs of rosemary and the garlic for 3-4 minutes on both sides (for medium rare), or until cooked to your liking. Set aside to rest on a warm plate.
5. Melt the butter in a separate frying pan until foaming and fry the kidneys for 2-3 minutes on all sides, basting occasionally with the melted butter, until golden-brown all over and still slightly pink in the middle. Set aside to rest on a warm plate.
6. Cut the sweet potatoes in half and scoop out the flesh, discarding the skins. Mash the sweet potato in the pan used to cook the chops, then season with freshly ground nutmeg, salt and freshly ground black pepper. Stir in the spring onions.
7. Spoon the sweet potato mash onto serving plates and place a chop on top of each serving. Place the kidneys, still on the rosemary sprigs, over the chops.
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