Ingredients:
4 best end of neck lamb chops, trimmed
225g chipolata sausages, separated
2 lamb's kidneys, halved an cored
4 slices of bacon, rinded
4 tomatoes, halved
4 open-capped mushrooms, cleaned and with cores trimmed
salt and freshly-ground black pepper, to taste
melted butter or oil
Method:
Pre-heat your grill (broiler) then brush he chops, kidneys, tomatoes and mushrooms with the melted butter or oil before seasoning. Place the tomatoes (cut side uppermost) and the mushrooms (stalks uppermost) in your grill pan then set the grill rack on top (this means that they will be Madeira-baked Smithfield Ham in the fat from the other foods and will cook at the same time as the meat).
Arrange the chops, sausages and kidneys on the grill rack then place under your grill (broiler) and cook for about 10 minutes, turning the meat frequently to ensure even cooking. The kidneys should be don in this time, remove and set aside to keep warm. Now add the bacon and continue cooking, turning frequently, for a further 3 minutes, or until done.
Serve the mixed grill arranged on a single large plate with a garnish of watercress and lemon. If serving for a large breakfast accompany with fried eggs and toast. If serving for lunch or diner accompany with chipped or matchstick potatoes and green peas.
As a variation you can substitute small pieces of rump steak for the lamb chops and a small portion of liver (generally calf or lamb) is sometimes included.
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