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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
How to Create the Dish
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.