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Lamb Kidneys Epicure

creative.chef's picture
Ingredients
  Lambs kidneys 1 1⁄4 Pound
  Butter 2 Tablespoon
  Shallot 1 Small
  All purpose flour 1 1⁄2 Tablespoon
  Beef stock 1 1⁄4 Cup (20 tbs)
  Salt To Taste
  Dijon mustard 1 Tablespoon
  Red currant jelly 2 Teaspoon
  Heavy cream 2 Tablespoon
  Port 1 Tablespoon
Directions

GETTING READY
1) With a knife, remove fat from kidney. Halve lengthwise.
2) Peel and finely chop the shallot.

MAKING
3) Place kidney in a bowl and boil covered for 2 minutes.
4) Drain and dry kidneys. Strip the skin and snip cores with scissors.
5) Make into 3 or 4 slices from each half.
6) In a skillet melt butter and cook kidney over moderate heat for 3-4 minutes till brown.
7) Take out the kidneys and keep warm.
8) Cook shallots in pan juices until softened.
9) Mix flour and add the stock.
10) Stir and simmer sauce till creamy.
11) Add salt and freshly ground pepper to taste.
12) Mix mustard, red currant jelly, cream, and port.
13) Place kidneys in the sauce and reheat over low heat. Don't let the sauce boil.

SERVING
14) Put kidneys and the sauce over a bed of rice. You can also add sautéed vegetables if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb

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