| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Carrots; sliced |
| 4 |
lg |
Potatoes; sliced |
| 2 |
|
Celery sticks; sliced |
| 2 |
|
Onions; diced |
| 5 |
sl |
Neck of lamb |
| 1 |
|
Pigs kidney |
| 2 |
tb |
Thyme |
| 1 |
|
Bay leaf |
| 2 |
oz |
Melted butter |
| 2 |
fl |
White wine |
| 1 1/2 |
pt |
Lamb stock |
INSTRUCTIONS
Cut out the sinu in the middle of the kidney and then slice up into chunks.
In a casserole pan, add potatoes and a touch of melted butter, bay leaf,
kidney, carrots, celery, onions and then cover with another layer of
potatoes. Then add some thyme sprigs, the lamb chops, more onions, some
black pepper and then pour in the stock. To this add a splash of white wine
and then add the rest of the potato slices.
Brush the top of the potato slices with melted butter, which will help them
go brown. Sprinkle on the thyme, a twist of pepper and salt and then put
into the oven for 2 hours.
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