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.

Lamb Main Course High Protein British Offal

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

3.7g

per serving

14.6 g total

Fat

33.2g

per serving

132.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

divided for frying

for the sauce

Liquids

250

Chicken Stock

Meat

piece

Lambs' Kidneys

trimmed and halved

piece

Lamb Pencil Fillets

NutsSeeds

Mint

freshly chopped

Parsley

freshly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground

OilsFats

Rapeseed Oil

Vegetables

0.5

piece

Shallot

finely chopped

Method

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.