Char-grilled lamb chump, brochettes of kidney and prosciutto

James Tanner`s sensational dinner party dish combines tender lamb, rosemary-skewered kidneys, buttery carrot purée and a rich red wine sauce
By James Tanner
Char-grilled lamb chump, brochettes of kidney and prosciutto
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time:
  • Effort: medium

Ingredients

For the carrots

  • 3 carrots
  • 30 g butter

For the sauce

  • 175 ml red wine
  • 2 sprigs rosemary
  • 300 ml beef stock
  • 30 g butter
  • 1 pinches black pepper

For the lamb

  • 2 chump lamb chops
  • 1 dashes of olive oil, for frying

For the brochettes

  • 2 lamb's kidneys
  • 4 sprigs rosemary
  • 4 slices prosciutto
  • 3 tbsp olive oil

Method

1. Preheat the oven to 180C/gas 4.


2. Chop the carrots and cook in salted water until soft, drain and allow to dry in the pan. Transfer to a food processor; add the butter and whiz until smooth. Season to taste and set aside.


3. To make the sauce, place the wine and rosemary into a saucepan and cook until reduced by half.


4. Add the stock and reduce by half again. Stir in the butter and keep warm.


5. Season the lamb chumps and rub with the garlic clove. Drizzle over olive oil and fry lightly in a frying pan to seal on all sides. Transfer to a roasting pan and roast for 8-10 minutes. Leave to rest (this length of cooking time will produce lamb that is just pink inside when sliced).


6. Slice the kidneys in half lengthways and remove vein from the middle. Wash under running water, pat dry and season. Take 4 rosemary sprigs and pick off the lower leafs, spike the halves of kidney onto the sprig to form a little kebab. Wrap the kidneys with prosciutto and then fry in a little oil for 2 minutes on both sides.


7. To serve, slice the lamb and arrange on a plate with the carrot purée, and kidney brochettes on top, and then spoon around the sauce.

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