Yield: 1 servings
|4 \N||Lamb shoulder or 8 neck chops|
|1 tablespoon||Olive oil|
|1 medium||Onion; sliced|
|4 \N||Cloves garlic; peeled, cut in half|
|2 \N||Stalks celery; sliced|
|4 \N||Lamb's kidneys; trimmed, cut in|
|\N \N||; half|
|1 \N||400 gram can diced tomatoes|
|1 tablespoon||Seeded mustard|
|1 tablespoon||Brown sugar|
|1 tablespoon||Worcestershire sauce|
|2 tablespoons||Dry sherry|
|2 \N||Bay leaves|
|\N \N||Salt and pepper|
|500 grams||Potatoes; peeled|
|1 \N||Dessertspoon butter; melted|
1. Trim fat from chops and set aside. Heat olive oil in large pan and saute onion, garlic and celery until onion is transparent. Spoon evenly into a casserole dish.
2. Add more oil if necessary and seal the chops and kidneys quickly and place over the vegetables. Add tomatoes to the pan with mustard, brown sugar, Worcestershire sauce, sherry, bay leaves and seasoning. Bring to the boil and simmer for 2 minutes, then pour over the chops and kidneys.
3. Pre-heat oven to 160deg.C. Cut potatoes into very thin slices (about 3mm thick) and arrange over hotpot. Brush with butter. Bake, covered, for 2 hours, removing cover for last half hour. Serve topped with gremolata.
Gremolata: Combine 2 cloves garlic, very finely chopped, finely grated zest of 1 lemon and ½ cup finely chopped parsley.
Converted by MC_Buster.
Per serving: 752 Calories (kcal); 16g Total Fat; (18% calories from fat); 17g Protein; 137g Carbohydrate; 0mg Cholesterol; 294mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 6½ Vegetable; 0 Fruit; 2 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.