Lamb and Kidney Hotpot

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

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