- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 700 g lamb fillets
- 2 lamb's kidneys, in fat
- 1 tbsp vegetable oil
- 25 g butter
- 2 shallots, chopped
- tbsp midget capers
- 100 ml white wine
- 300 ml jus, (fresh brown stock) thickened
- 2 tbsp chopped parsley
- black pepper
For the spicy aubergine:
- 150 ml olive oil
- 1 large aubergine
- 1 red chilli, finely chopped
- 2 dashes of tabasco
- 2 dashes of soy sauce
- black pepper
1. Trim the lamb fillets of all fat, cut into 1cm thick slices. Flatten the lamb fillet slices using a cook's mallet or the back of a knife.
2. Take the kidneys out of their fat, skin and cut into 1cm dice
3. In a large, heavy-based frying pan heat the oil. Add 15g butter and flash-fry the lamb slices. Remove and keep warm.
4. In the same frying pan, flash-fry the diced kidneys. Remove and keep warm. Drain the excess fat from the pan.
5. Put 15g butter in the pan, heat through and add the chopped shallots, stirring well.
6. Add the capers and fry for 1-2 minutes. Pour in the white wine. Cook briskly until reduced by half.
7. Add the jus and bring to the boil. Season with salt and freshly ground pepper.
8. Meanwhile, cook the spicy aubergine. Heat the olive oil in a wok or frying pan. Add the aubergine and fry for 2 minutes. Add the chilli, mixing well. Stir-fry the aubergine until tender. Add the Tabasco and soy sauce, mixing well.
9. Place the aubergine on a serving plate. Layer the flash-fried lamb fillet on top.
10. Return the flash-fried kidney to the white wine sauce and heat through. Mix in the parsley.
11. Pour the sauce over the lamb and serve at once.
Rate This Recipe