Lamb and Kidney Hotpot

Name: Lamb and Kidney Hotpot
Yield: Serves 6
Ingredients: 2 leeks, trimmed, sliced and washed; salt; freshly ground black pepper; 1 bay leaf; ½ pt / 280 ml dry cider, ale, white wine or stock; ½ pt / 280 ml dry cider, ale, white wine or stock; ½ pt / 280 ml dry cider, ale, white wine or stock; ½ pt / 280 ml dry cider, ale, white wine or stock; 6 best end or loin lamb chops; 3–6 lamb kidneys (according to taste); 1 onion, peeled and sliced; 1 lb / 455 g potatoes, peeled and sliced; 2–3 carrots, peeled and sliced; 2–3 small turnips, peeled and sliced (optional); 2 celery stalks, trimmed and sliced; 1 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

6 best end or loin lamb chops
3–6 lamb kidneys (according to taste)
1 onion, peeled and sliced

Main course
Gluten-free

Method

Trim excess fat from the chops. Remove the fat and membrane from the kidneys, slice them in two horizontally and snip out the cores. Use some of the kidney fat to fry the chops and kidneys all over to brown them, or use a non-stick frying pan. Put the meat to one side. Arrange a layer of onion and potato slices on the bottom of a lightly greased casserole, put the chops on top, then add a layer