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Lamb kidneys with sherry sauce and butter potatoes

Hairy Bikers from Market Kitchen
The Hairy Bikers, Si and Dave, share a scrumptious Argentinian offal recipe that’s perfect as both a starter or a main dish

Lamb kidneys with sherry sauce and butter potatoes

Method

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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Serves: 2-4

Prep: 15 min
Cook: 40 min

Ingredients
2 large Potatoes
2 tbsp Olive oil
1 onion, finely diced
1 stick Celery, finely diced
1 large carrot, finely diced
2 garlic clove, crushed
2 tsp chopped thyme leaves
500g lamb's kidneys, halved and cored
4 tbsp dry sherry, (such as manzanilla)
50g Butter
2 tsp crème fraîche
1 tbsp finely chopped flat-leaf parsley