Lamb cutlets and kidneys in mustard sauce
 |
|
|
Although mustard is widely accepted as an accompaniment for kidneys, it is less usual for it to be served with lamb – although a number of dishes employ it in the cooking of lamb. This recipe links lamb cutlets with kidneys using a mustard sauce. It all makes a delicious combination.
Preparation Time: 10 Mins
Cooking Time: 20 Mins
Total Time: 30 Mins
Ingredients
For 4 servings…
1 tbs Olive oil
4 Kidneys - lambs' - cut into two
4 Lamb cutlets
60 gms Butter
2 Shallots - chopped finely
1 tbs Vinegar - white wine
70 ml Wine - dry white
100 ml Cream - double
1 tsp Mustard - Dijon
2 tsp Mustard - whole grain
Pepper
Salt
Method
Heat a film of cooking oil in a large heavy frying-pan. Sear the kidneys well, unseasoned, for two minutes on each side. Remove them from the pan and put in a strainer to drain the blood.
Season the lamb cutlets well and cook them in the same pan for two to three minutes on each side, depending on the thickness. Transfer them to a plate and keep them warm.
Wipe out the frying-pan and add half the butter. Melt it and then add the shallots and soften gently until transparent. Add the vinegar and turn up the heat so that it reduces to a glaze. Then add the wine and scrape up any bits stuck to the pan. Reduce the wine to barely two tablespoonfuls of liquid and then pour in the cream. Bring to a vigorous boil, whisk in the two mustards and simmer for a moment.
Season the kidneys and add to the sauce with the rest of the butter, swirling the sauce around the pan. Place a kidney on each cutlet, coat each one with the sauce and serve immediately.
Wine recommendations
A medium red wine.
Conventional
Bourgueil
Interesting
Castillon C ôtes de Bordeaux
Chénas
Saumur-Champigny
