- 8 forequarter lamb chops, cut 2.5 cm (1 inch) thick
- 4 lamb kidneys, cut into quarters, cores removed<
- Preheat the oven to 160°C (315°F/Gas 2–3). Lightly oil a large casserole dish. Toss the chops and kidneys in the flour, shaking off the excess.
- Heat the butter in a large frying pan and quickly brown the chops, in batches, on both sides.