A note from Mark: Lambs’ kidneys are underrated. They are extremely versatile in a salad, dropped into a stew or part of a mixed grill. They are, of course, an inexpensive form of protein and have a unique flavour (unless you overlook them which my grandmother did, as she knew no other way!).
Buy fresh kidneys, as the frozen ones tend to lose their blood and natural juices when they hit the hot grill or frying pan. The perfect brunch, lunch, supper or even starter – if you’re that hungry!
Heat the butter in a pan and gently cook the shallots for 2-3 mins until soft. Stir in the flour then add the sherry and mustard. Gradually add the beef stock, stirring well to avoid lumps, bring to the boil and simmer gently for 10 mins.
Meanwhile, season the kidneys and heat the vegetable oil in a heavy-based frying pan until it’s almost smoking. Fry the kidneys for 2-3 mins on a high heat until they are nicely coloured, but still pink in the middle. Remove from the pan onto a plate along with the juices.
Add the cream and parsley to the sauce and simmer for a few mins until it’s quite thick. Add the kidneys and juices to the sauce and season with salt and pepper. If necessary, bring back to the boil and simmer for 1-2 mins to re-heat the kidneys.
Meanwhile toast the bread on both sides and spoon the kidneys and sauce over the toast.
a good knob of butter
2 large shallots, peeled, halved and finely chopped
1 tsp plain flour
100ml dry sherry
2-3 tsp Tracklements Robust Wholegrain Mustard
200ml beef stock
10-12 fresh lambs’ kidneys, halved and any sinew removed
salt and freshly ground black pepper
vegetable or corn oil for frying
2 tbsp double cream
1 tbsp chopped parsley
4 slices of bloomer or ciabatta-style bread, cut 1cm thick