Farmhouse cooking is an age-old craft that few get to enjoy these days. The beauty of utilizing a few simple ingredients at the absolute peak of freshness and seasonality is front and center in farmer and cook Sarah Mayor’s new cookbook. Follow her around the farm and see what’s happening in the kitchen.
We’ve always been big variety meat fans, but we know that some people aren’t too keen. If you’re one of them, this could be the recipe to convert you. It’s certainly worked on guests of ours!
- 8 lamb's kidneys
- 1 1/2 tablespoons butter, melted
- 1/4 teaspoon cayenne pepper
- 1 teaspoon English mustard
- 1/2 teaspoon worcestershire sauce
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 8 loin lamb chops
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper
- 6 vine-ripened tomatoes, halved
- 2 teaspoons chopped thyme
- 1 3/4 tablespoons finely chopped pitted black olives
- 1 small garlic clove, chopped
- 1 1/2 tablespoons butter
For the chops and tomatoes
Preheat the broiler to high. Put the tomato halves side by side in a shallow ovenproof dish and sprinkle over the thyme, olives, garlic, and some seasoning. Dot each one with a little of the butter.
Cut the lamb’s kidneys in half and snip out the cores with scissors. Toss with some seasoning. Mix the melted butter with the cayenne, mustard, Worcestershire sauce, and lemon juice. Heat a large, ridged cast-iron griddle or grill pan over high heat until smoking hot, then lower the heat to medium-high.
Put the tomatoes under the broiler and cook for 8 minutes until tender. Meanwhile, brush the chops on both sides with a little oil and season well. Put them onto the griddle and cook for about 4 minutes on each side, until nicely browned on the outside but still pink and juicy in the center. Stand them on their fatty edges and cook for 1 minute more. Lift onto a plate, cover with foil, and let rest for 2 to 3 minutes.
When the chops are nearly cooked, heat 1 teaspoon oil in a frying pan, add the kidneys, and cook over high heat for 4 minutes, turning them over halfway through, until firm and lightly browned on the outside but still slightly pink in the center. Add the butter mixture and chopped parsley and toss together well over the heat for 30 seconds, but no longer. Serve with the chops and broiled tomatoes.