This lovely light meal is simple, delicious and cheap to make. The lamb kidneys are sautéed with white wine, butter, onions and garlic; giving you a rich and flavoursome dish.
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.
Drain, return to the bowl and pour over the white wine. Leave to marinade for at least 1 hour.
Heat the butter in a large saucepan and cook the onions on a gentle heat with the lid on for 10 minutes, until soft but not browned.
Remove the kidneys from the marinade, reserving the liquid, and chop into bite-size chunks.
Add the kidneys to the onions with a splash of the marinade. Gently cook the kidneys for 20 minutes, adding a little of the marinade to the pan every now and then. Scatter with the chopped parsley and serve with lightly toasted bread.
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