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Marsala Lamb Chops with Smothered Onions and Fried Kidneys

Earthy lamb chops and kidneys cooked in Marsala wine, served with a velvety three-root vegetable mash and crispy sage.

LambMain CourseRoot VegetablesOffalTraditional
Estimated Nutrition
Calories
746.3
kcal / serving
2985.2 kcal total
Carbs
35.1g
per serving
140.2 g total
Fat
45.6g
per serving
182.4 g total
Protein
48.9g
per serving
195.6 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
For the mash
25
g
Butter
For frying onions
25
g
Butter
Cubic for finishing sauce
GrainsCereals
1
tbsp
Plain Flour
For dusting kidneys
Liquids
150
ml
Marsala Wine
Meat
8
piece
Lamb Chop
4
piece
Lambs' Kidney
Rinsed, halved, and cored
NutsSeeds
24
piece
Sage
Leaves
1
bunch
Flat leaf Parsley
Sprigs for optional garnish
0.25
piece
Nutmeg
Freshly grated
1
pinch
Sea Salt
Flaked
1
pinch
Black Pepper
Freshly ground
OilsFats
45
ml
Sunflower Oil
For the garnish
15
ml
Sunflower Oil
For frying lamb
Vegetables
400
g
Carrot
Peeled and cut into 2.5cm chunks
255
g
Parsnip
Peeled and cut into 2.5cm chunks
500
g
Celeriac
Peeled and cut into 2.5cm chunks
2
piece
Onion
Large, halved and finely sliced
200
g
Green Bean
Freshly cooked to serve

Method

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