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Ingredients
- 8 x 50 g lamb, kidneys
- 12 x French shallot, peeled
- 2 Tbsp. honey
- 2 tsp dry mustard
- 5 ounce champagne vinegar
- 1 c. Caliterra Sauvignon Blanc white wine
- 1 lt veal stock
- 2Â 1/2 ounce minced chives
- 2 Tbsp. extra virgin olive oil, for cooking
- 2 Tbsp. butter, for cooking
- Â Â salt
- Â Â black pepper
Directions
- Put the extra virgin olive oil and the butter in a roasting pan over a high heat. Season the kidneys and add in them to the pan to sear on one side, then flip. Remove the kidneys; add in the shallots, the honey and the dry mustard. Reduce the heat to medium and cook for a minute. Deglaze the pan with the champagne vinegar, the white wine and the veal stock. Cook the shallots till soft, about 3 min. Add in the minced chives. Replace the kidneys in the sauce and reheat.
- Serve the kidneys with potato rosti.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 244 | 70% |
| Total Fat 27.34g | 34% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 898mg | 37% |
| Potassium 368mg | 11% |
| Total Carbs 9.89g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.02g | 6% |
| Protein 16.59g | 27% |
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