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Lamb Pencil Fillets with Kidneys and Balsamic Vinegar

Tender lamb pencil fillets and kidneys seared in butter and served with a rich balsamic, mint, and mustard sauce.

LambMain CourseHigh ProteinBritishOffal

Estimated Nutrition

Per Serving Total
Calories 456.1 kcals 1824.5 kcals
Carbohydrates 3.7 grams 14.6 grams
Fat 33.2 grams 132.8 grams
Protein 35.6 grams 142.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
5
ml
Mint Sauce
5
ml
Wholegrain Mustard
Dairy
55
g
Butter
divided for frying
15
ml
Butter
for the sauce
Liquids
250
ml
Chicken Stock
Meat
4
piece
Lambs' Kidneys
trimmed and halved
10
piece
Lamb Pencil Fillets
NutsSeeds
15
ml
Mint
freshly chopped
15
ml
Parsley
freshly chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground
OilsFats
15
ml
Rapeseed Oil
Vegetables
0.5
piece
Shallot
finely chopped

Steps

  • Heat rapeseed oil and 25g of butter in a pan over medium heat.
  • Fry halved kidneys for three minutes until colored and set aside.
  • Add another 25g of butter and fry pencil fillets for three minutes until underdone.
  • Remove fillets from pan and keep warm.
  • Discard excess oil then reduce chicken stock and vinegar in the pan.
  • Mix in fresh mint, mint sauce, mustard, and shallots.
  • Stir in 15ml of butter, parsley, and collected meat juices.
  • Serve lamb and kidneys topped with sauce and seasonal vegetables.