By Guest Chef, Brian Turner CBE.
A beautiful northern dish with tender cuts from underneath the saddle with a very complimenting mustard, balsamic and kidney sauce.
Serves: 4 adults, as a main course
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: 2 out of 5
Ingredients
- 8 lamb pencil fillets
- 1tbsp olive oil
- 1tbsp pommery mustard
- 8 tomatoes
- 12 cooked new potatoes in skins
- 1tsp balsamic vinegar
- ¼ pt chicken stock
- 2oz cold butter
- 1tsp chopped parsley
- salt & pepper
- 4 lambs kidneys
Method
- Heat oil in large frying pan
- Colour the lamb fillets, then take out
- Cut potatoes in half lengthwise and put cut side into pan
- Brush lamb fillets with mustard and then lay on potatoes
- Cut tomatoes in half and add to pan, season all then put in oven 200°C for 8 minutes
- Take lamb out followed by potatoes and tomatoes
- Cut kidneys into small dice and put into hot pan
- Flash fry then take out
- Remove excess oil and add balsamic and reduce heat
- Add stock, butter & parsley and bring to the boil
Presentation
- Place tomatoes and potatoes on plate
- Arrange lamb on top
- Put kidneys back in sauce, then pour sauce over and serve
