thetimes.co.uk - Old-fashioned this dish certainly is, but this classic way of cooking lamb’s kidneys is sublime, particularly with fluffy, buttery mashed potato. Buttered noodles or basmati rice would be good alternatives. Whichever you choose, you will need a green vegetable; I like peas mixed with quickly cooked, thickly sliced baby courgette.
Serves 2 Prep 15 min Cook 15 min
Ingredients: 1 shallot; 10g butter; 1 tsp flavourless oil; 6 lamb’s kidneys; 150ml white wine; 1-2 tbsp Dijon mustard; 4 tbsp crème fraîche or thick cream; 1 tsp chopped parsley or chives.
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