Lamb?s Kidneys in Marsala Cream Sauce

Fri, 16 June 2017

Lamb’s Kidneys in Marsala Cream Sauce

 

Serves 2

 

2 slices brioche bread

Olive oil

4 lamb’s kidneys

70ml Marsala

200ml cream

1 tspn Dijon mustard

2 tspn chopped flat leaf parsley

Salt and pepper

 

1.       To prepare the kidneys: remove the membrane and, using a sharp knife, slice in half down the middle. Snip out the white core with a scissors. Rinse, pat dry and season with salt and pepper.

2.       Brush two slices of bread on both sides with olive oil, chargrill or toast the bread and keep warm in a very low oven while you fry the kidneys.

3.       Lightly coat a frying pan with olive oil and put it on a medium heat. When the oil is hot add the kidneys to the pan, cut side up. Brown the kidneys, making sure they get colour all over.

4.       Add the Marsala to the pan – be careful, the alcohol will catch fire!

5.       When the alcohol has burned off, add the cream to the pan and stir in the mustard. The sauce will thicken slightly after just a couple of minutes. Add the herbs and adjust the seasoning.

6.       Place one slice of toast on each plate and top with the kidneys and the creamy sauce and serve immediately.