- 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
- 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.