Grilled ‘Burdass’ Barnsley Chop With Devilled Kidneys, Nettle And Mint Sauce

Serves 4

4 Barnsley Chops
A little chopped thyme
4 lamb kidneys
200ml whipping cream
2 tblsp strong English mustard
4 tblsp white breadcrumbs
Dash of brandy
1 tsp cayenne pepper
1 tsp chopped parsley
50g butter

4 tblsp nettles - picked / blanched / and rough chopped
4 tblsp mint - roughly chopped
4 tblsp white wine vinegar
4 tblsp olive oil.

Season the lamb chops with salt, pepper and a little chopped thyme and place on a greased tray under a hot grill for about 10 minutes. Turn after 5 minutes and rest in a warm place.

For the devilled kidneys slice the kidneys in half and cut out the fatty sinew. Heat a little oil in a frying pan and fry the kidneys for about 2 minutes until golden brown and just cooked. Take the kidneys out of the pan and on to an oven proof dish.

Deglaze the pan with a little brandy, add cream and mustard and reduce to sauce consistency and pour over the kidneys. Mix the crumbs, butter, parsley and cayenne together in a bowl and then sprinkle over the kidneys and grill until crumbs are golden brown.

To make the sauce place the nettles, mint, white wine vinegar and olive oil in to a liquidiser and puree, checking the seasoning.

To serve, place the chop on your plate with two half kidneys and spoon nettle sauce around. Serve with pickled red cabbage and boulangere potatoes.

This recipe was kindly submitted by James Mackenzie - Chef/proprietor of The Pipe & Glass, East Yorkshire