Hairy Bikers Lamb Chops

These Hairy Bikers lamb chops come from their Meat Feasts book, fried with lamb’s kidneys, golden smothered onions and a splash of Marsala. They serve four at around 760 calories, ready in about 45 minutes and finished with crispy sage leaves.

What makes this more than a plain chop is the pairing of lamb with kidneys in one pan. The Marsala wine deglazes all the meaty juices into a quick glossy sauce, while slow-cooked onions add a melting sweetness underneath.

The detail that matters most is resting the chops. You fry them hard, even on their fatty edge, then let them rest while the kidneys and sauce finish. That short rest keeps the meat pink and juicy rather than tough.

Hairy Bikers Lamb Chops

Author: Alex Saidani Cooking Method:Frying Cuisine:British Courses:Main Course

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:760 kcal Best Season:Summer

Description

Si and Dave’s lamb chops fried with lamb’s kidneys, then served over slow golden onions in a Marsala butter sauce and topped with crisp fried sage. Leave the kidneys out if you prefer, the chops are excellent on their own.

Ingredients

For the Chops:

• 8 lamb chops
• 4 lamb’s kidneys
• 1 tbsp vegetable oil
• 1 tbsp plain flour
• Flaked sea salt and freshly ground black pepper

For the Onions and Sauce:

• 50g butter, cut into cubes
• 2 large onions, halved and thinly sliced
• 150ml Marsala (or Madeira or medium sherry)

For the Sage Garnish:

• 3 tbsp vegetable oil
• 24 fresh sage leaves

Instructions

1. Crisp the sage: Heat the oil in a small pan over medium heat. Fry the sage leaves for 20 to 30 seconds without browning, then drain on kitchen paper. They crisp up more as they cool.
2. Soften the onions: Melt half the butter in a large pan and cook the onions over low heat for 10 minutes. Turn the heat up and cook for another 3 to 4 minutes until golden, then tip onto a plate.
3. Fry the chops: Add the oil to the pan, season the chops well, and fry over medium-high heat for 2½ to 3 minutes each side.
4. Prep the kidneys: While the chops cook, rinse the kidneys, halve them, and snip out the white core with scissors. Toss them in seasoned flour, then shake off the excess.
5. Finish the chops: Turn the chops onto their fatty edge and sizzle for 2 to 3 minutes more until golden. Add the kidneys and cook on one side for 3 minutes.
6. Rest the meat: Move the chops to a warm plate to rest. Turn the kidneys and cook for 3 minutes more until browned through, then add them to the plate. Drain excess fat from the pan.
7. Make the sauce: Return the onions to the pan and heat for 1 to 2 minutes. Pour in the Marsala, then stir in the rest of the butter so the sauce thickens.
8. Serve: Spoon the onions and sauce over the chops and kidneys, then scatter with the crispy sage. Lovely with mash and green beans.

FAQs

Can I make these lamb chops without the kidneys?

Yes, the kidneys are optional and the chops are still a cracking supper without them. Just leave them out and cook the chops, onions and Marsala sauce exactly as written.

That said, the kidneys add a rich, old-fashioned touch that goes naturally with lamb. They are worth a go if you have never cooked them, so buy just two and try a little, since they cook in the same pan with no extra effort.

What kind of lamb chops should I use?

Loin chops or chump chops both work well here, as they are meaty enough to fry hard and stay juicy. Loin chops have that little T-bone and a tail you can curl in, while chump chops are bigger and more like a small steak.

If you want a real treat, a Barnsley chop works too, which is a double loin chop cut right across the saddle. Look for chops with a good edge of fat, since that fat crisps up and carries a lot of the flavour.

How do I make Greek-style lamb chops instead?

For a Greek version, skip the kidneys and Marsala and marinate the chops instead. Mix olive oil, the juice of two lemons, and dried oregano, thyme, rosemary and mint, then massage it into the chops and chill them for a few hours.

Then cook them on a screaming hot griddle or barbecue for 2 to 3 minutes a side until charred but still pink. Serve with a homemade tzatziki of grated cucumber, Greek yoghurt, garlic and mint, which is how Si and Dave do them.

Can I braise lamb chops instead of frying?

You can, and braising suits cheaper, tougher chops like neck that benefit from slow cooking. Brown them first, then simmer gently in stock with onions and herbs for about an hour, until the meat is tender and falling from the bone.

Loin and chump chops are better fried fast, as in this recipe. They are tender cuts that dry out if you cook them too long, so match the method to the chop and you will always get the best from them.

What should I serve with lamb chops?

A buttery mash is the natural partner here, since it soaks up the Marsala onion sauce. Some green beans or wilted spinach on the side keep it fresh, or go for roast potatoes if you want something crisper.

For a fresh contrast on a warmer day, a sharp panzanella cuts through the rich sauce. Any leftover chops are also great chopped cold into a Waldorf salad the next day.