I was brought up in a city that was formerly in the C
I’ve modified her dish slightly, she never used red wine and I don’t recall too many sprigs of fresh rosemary nor thyme, however I’m sure she’ll forgive me for these additions!
I’ve also suggested best end of neck lamb chops but please don’t over-trim them; leave a little fat on for flavour.
8 best end of neck lamb chops, about 1kg
a little olive oil
3-4 lamb kidneys
2 large onions, quartered and sliced
Leaves from sprig fresh rosemary
1 sprig fresh thyme
Small glass red wine, optional
500ml lamb stock
2 large King Edward potatoes, about 350g each, peeled
About 50g butter, melted
Sea salt and freshly ground black pepper
Firstly take the lamb chops and trim a little of the excess fat, but not too much. Now gently sauté the chops on each side in a little olive oil in a frying pan until lightly brown. Whilst the chops are browning, halve the kidneys, snip out the cores with scissors and then cut in half again. When light brown remove the chops and place in the bottom of a deep oven proof dish.
Add the chopped kidneys to the
pan and again sauté until browned, stirring once or twice. Remove from the pan
and place into the oven proof dish, distributing evenly.
Add a little more oil to the pan, if needed, and stir in the onions. Sauté them for about 5 minutes until softened and their colour is just beginning to turn. Chop the rosemary leaves quite finely and toss into the pan along with the thyme.
Immediately stir in the wine and allow to reduce down until quite syrupy. Pour in the stock and season with sea salt and black pepper. Bring to just below the boil and pour carefully over the chops and kidneys.
Peel the potatoes and slice into rounds about 2mm thick (the thickness of a £1 coin). As we want the potatoes to hold their shape do not slice too thinly. Ideally use a mandolin for even slices.
Now the fun bit, layer the sliced potatoes carefully on top of the stew and finish with a final layer with no gaps and a pleasing regular pattern to the potatoes. Brush all over with the melted butter and finish with a further grind of black pepper and a little more sea salt.
Heat the oven to 170C, and bake, uncovered, for up to 1½ hours or until the potato is golden-brown and lightly crisp on top. The meat will be wonderfully tender underneath!
Remove and allow to cool for at least 10 minutes before serving. Ideally serve with some pickled red cabbage.
I can’t think of a better autumn dish, the crisp potatoes and the wonderful lamb with a fabulous gravy!