Ingredients

• 1 tbsp rapeseed oil
• 55g/2oz butter
• plus 1 tbsp for the sauce
• 4 lambs’ kidneys
• trimmed and halved
• 10 lamb pencil fillets
• 250ml/9fl oz chicken stock
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh mint
• 1 tsp mint sauce
• 1 tsp wholegrain mustard
• 1/2 shallot
• finely chopped
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Directions

• Heat the oil in a frying pan over a medium heat
• add 25g/1oz of the butter and fry the kidney halves for three minutes
• turning
• to colour
• then remove from the pan and keep warm.
• Add a further 25g/1oz butter to the pan and fry the pencil fillets for three minutes
• turning
• to colour
• keeping them underdone. Remove from the pan and keep warm.
• Remove excess oil from the pan
• then add the stock and vinegar and reduce. Add the mint
• mint sauce
• mustard and shallot and mix..
• Just before serving
• stir one tablespoon of butter into the sauce along with the parsley and any meat juices from the pencil fillets.
• Divide the lamb and kidneys between plates and serve with the sauce and seasonal vegetables.