INGREDIENTS
2 lamp chops
140g of lamb kidney
1 medium potato
1 egg
1 tsp paprika
50g flour
4 cloves garlic, crushed
10g anchovies
2 tsp chilli flakes
50 ml white wine
30g gorgonzola
30g butter
2 tbsp sherry vinegar
Recipe continues
METHOD
Bring the end of the lamb chops in to create a circular piece and tie with string. Then in two separate pans fry the lamb chops in a little bit of olive oil, cooking the fat first then sear on each side.
To make the rosti
Combine grated potato, 1 egg, paprika and flour. Mix well and mould into a patty. Shallow fry to give a little colour then place in the oven to cook through.
For the Anchovy sauce
In a pan combine 2 cloves garlic, anchovies, 1 tsp chilli and the white wine. Reduce. Just before serving add a knob of butter and cook for a further minute.
Clean the kidney and remove the white, tough parts. Chop roughly. Cook in sherry vinegar, the remaining garlic and the remaining chilli flakes.
Place the gorgonzola on top of one of the lamb chops and place under a hot grill for a short while; you do not want the cheese to melt completely.
Serve the kidneys on top of the rosti and drizzle remaining sauce.
Pour the anchovy sauce over the second chop.