SERVES 4
4 Barnsley chops, about
30o-350g each
4 lamb's kidneys
3 tbsp olive oil
sea salt and black pepper
small bunch of
watercress, to garnish
176 GRILLS AND SAUTES
Barnsley chop
with kidneys
If you're not familiar with them, Barnsley chops are cut
across the saddle of lamb, to give two joined pieces of loin
separated by a bone in the middle. Buy good-quality chops,
ideally from rare-breed lamb, and you'll appreciate the full
flavour of prime meat cooked on the bone. And, of course,
make sure the kidneys are very fresh. Braised red cabbage
(see page 199) and chips are perfect accompaniments.Trim off the excess fat around the chops, leaving an even layer
surrounding them, and set aside. Halve the lamb's kidneys and snip
out the white cores with a pair of kitchen scissors.Heat half the olive oil in a large frying pan (or use t '"' smaller frying
pans simultaneously). Season the chops with salt and pepper and fry
over a medium-high heat for 2V2-3 minutes on each side, spooning
the pan juices over them as they cook. If the band offat around each
chop is not sufficiently crisp, hold the chops upright with tongs to fry
the fat until golden brown and crisp. The chops are ready when the
meat feels slightly springy if lightly pressed. Transfer to a warm plate
and leave to rest in a warm place while you cook the kidneys.Season the kidneys with salt and pepper. Heat the remaining oil in
the frying pan you cooked the chops in. Add the kidneys and fry for
about 1 minute on each side, basting them with the pan juices as they
cook. The kidneys are ready when nicely browned on the outside, but
still pink and succulent within. Transfer them to a plate lined with
kitchen paper to soak up the excess oil.Serve immediately, placing a Barnsley chop and two kidney halves
on each warm plate. Spoon over the pan juices and garnish with a
handful of watercress.