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A Weekday
Menu Recipe
Sherried Lamb
Kidneys HT MC
35mins
Serves
4 Hot Offal Vegetables Alcohol Main Course
Eggless
Ingredients
12-14 Lambs' Kidneys
2oz/50g Butter
1 Onion, thinly sliced
2 tbsp Plain Flour
240ml/8fl.oz. Lamb or Chicken Stock
Salt and Black Pepper
120ml/4fl.oz. Sherry
Instructions
1. Cut the kidneys in half horizontally then remove the white cores with a pair
of scissors.
2. Melt half the butter in a large frying pan, add the kidneys and fry gently
for 2 minutes on each side. Remove from the pan with a slotted spoon, Cover with
aluminium foil and set aside.
3. Add the remaining butter to the pan, heat until hot then add the onion to the
pan and sauté for 5 minutes until soft and golden.
4. Sprinkle in the flour and cook, stirring, for 1 minute, then gradually add
the stock and cook, stirring, until thickened.
5. Return the kidneys and any juices to the sauce together with the sherry, salt
and pepper, mix well and simmer gently for about 5 minutes, stirring from time
to time. Serve immediately.
Serving Suggestions :
More
Offal Recipes
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Types of Offal
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