Try serving these succulent lamb kidneys with caramelised chicory at your next dinner party starter or a sophisticaed lunch with a difference.
Heat the butter and sugar for the endives in a large frying pan and wait for the mixture to turn golden. Add the endives cut side down and cook gently for about 3 minutes until the underside is golden. Once golden, turn the endives over and repeat with the other side. Once golden and tender, remove to a dish, squeeze over a little lemon juice and cover with foil.
Prepare the kidneys by cutting them in half and snipping out the white core at the centre. Wipe out the pan and heat the butter and oil. When foaming add the kidneys, season and cook over a medium heat for 3-4 minutes, turning them over half way, until still rose pink inside – this is important for juicy kidneys.
Remove from the pan to a plate, add the capers to the pan with a squeeze of lemon juice and scrape any residue up to make a thin sauce. Arrange the lambs lettuce on plates, top with the endives, then arrange the kidneys on top, napping with the reduced cooking juices.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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