- Serves: 2-4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 large potatoes
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 sticks celery, finely diced
- 1 large carrot, finely diced
- 2 clove garlic, crushed
- 2 tsp chopped thyme, leaves only
- 500 g lamb's kidneys, halved and cored
- 4 tbsp dry sherry, (such as manzanilla)
- 50 g butter
- 2 tsp crème fraîche
- 1 tbsp finely chopped flat leaf parsley
1. Boil the potatoes whole with their skins on, in a big pan of boiling water for about 20 minutes until cooked through. Leave to cool, then skin. Dice into 1 cm cubes and set aside.
2. In a large frying pan, heat the olive oil and fry the onion, celery and carrot for 4-5 minutes until the onion is translucent. Add the garlic, stir and cook for another minute.
3. Add the thyme and kidneys. Fry for 2-3 minutes until the kidneys start to brown.
4. Pour in the sherry and reduce the heat. Simmer gently for 2-3 minutes to cook the kidneys through and to reduce the sauce. Remove from the heat and set aside for a couple of minutes to rest.
5. Heat the butter in another frying pan, then lightly fry the cold diced potatoes for 2-3 minutes until they start to brown. Season to taste with salt and pepper.
6. Fold in the kidneys and warm through. Stir in the crème fraîche and the flat-leaf parsley, then serve.
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