I often cook lamb’s liver with balsamic vinegar. Its peppery yet sweet creamy flavour is a great seasoning. I’m happy to report that it is also extremely good with lamb’s kidneys. This is a summery way of cooking them with shallots and garlic, roasted red peppers and green beans. Adding a handful of aniseedy dill at the end gives a pleasing grassy finish to the dish but isn’t essential to its enjoyment. It’s good with new potatoes or over noodles.
Serves 2
Prep 25 min
Cook 30 min
Ingredients
Method
Top and tail and halve the beans. Boil for 2 min in salted boiling water. Drain. Meanwhile, peel and finely chop the shallot and garlic. Melt the butter in the olive oil in a spacious sauté/frying pan and stir in the shallot and garlic. Soften gently, stirring often, allowing about 10 min.
Slice the kidneys off the white core into chunky pieces. Increase the heat slightly and stir in the kidneys, stirring as they change colour. Add the balsamic vinegar, adjusting the heat so it bubbles up into the kidneys and virtually disappears. Quickly slice the peppers and add to the pan. Stir before adding the white wine and stock. Adjust the heat so the liquid simmers gently, thickening as it reduces. Season to taste with salt and pepper, stir in the beans to heat through and serve stirred with chopped dill.