Impress your dinner guests with these tender, delicate flavoured lamb kidneys served in a rich red wine and mushroom sauce. This is best enjoyed with mashed potatoes for a hearty a main, or on a slice of toast as a light meal or starter.
To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Place in a bowl, cover with boiling water and leave for 5 minutes.
Heat the oil in a large frying pan and soften the onion for 5 minutes. Add the butter and garlic and, once melted, add the mushrooms. Cook for 5 minutes, then drizzle over the red wine and cook for a further 5 minutes.
Remove the kidneys with a slotted spoon and slice with a sharp knife. Return them to the pan along with the thyme leaves and cook gently for 10 minutes. Scatter with a few thyme leaves and serve with mash as a main, or on a slice of toast as a light meal or starter.
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