6 double loin lamb chops, boned and rolled
6 to 12 large mushroom caps
Melted butter or margarine
3 cups mashed potatoes or Duchess Potatoes, see Index L
3 cups hot cooked, seasoned peas
Oil and heat a plank in a very slow oven, 250°. Remove plank and keep warm. Then, broil chops 15 minutes with top surface 3 inches below source of heat. Turn chops and broil 10 minutes longer
Meanwhile, cook mushrooms in butter until golden. Place broiled chops on plank. Make a border of mashed potatoes using two spoons or a pastry tube; brush with butter. Return planked chops to broiler for about 5 minutes to lightly brown the potatoes. Spoon peas around chops; garnish with mushrooms. Serve at once. Makes 6 servings.
Allow 1 to 2 lamb kidneys per serving. Remove outer membrane from kidneys and split kidneys in half. Remove white veins and fat with scissors then, slice, if desired. Sauté in a little melted butter or margarine in a skillet over medium heat, stirring often. Cook just until kidneys lose their pink color. Serve as a main dish with crisp slices of bacon or use as a garnish for roasts or chops.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.