1. In a heavy-based pan, fry the mince and kidneys in the heated oil. Add the onion and mushrooms and stir-fry till the onion is transparent. Season with parsley, salt and pepper. 2. Score the fatty edges of the chops at 25 mm intervals to prevent them from curling during the cooking process. Heat a griddle pan till it smokes. Fry the meat on both sides till done. 3. Place the chops in an oven roasting tin and spoon the topping on top of the chops. Sprinkle with Cheddar cheese and place underneath the oven grill till the cheese has just melted. Serve immediately with vegetables or a salad. Serves 6.
Lamb chops with mince topping
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