Loin of Lamb Stuffed with Kidneys

Name: Loin of Lamb Stuffed with Kidneys
Yield: Serves 5
Ingredients: salt; 6 large basil leaves; freshly ground black pepper; 25 g/1 oz butter; 1 egg white; 1 loin of lamb, boned; 150 ml/¼ pint red wine; 100 ml/4 fl oz double cream; 300 ml/½ pint lamb stock; 2 lambs’ kidneys

Preparation info

Serves
5

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The warm scent of the basil in the mousseline stuffing permeates the joint of lamb through and through. The filled roll of lamb is quickly cooked and easy to carve.

Ingredients

2 lambs’ kidneys
salt
freshly ground black pepper
25 g/1

Main course
Gluten-free

Method

Skin and halve the kidneys and cut out the tough white core. Slice thinly and season with salt and pepper to taste. Melt the butter in a pan and sauté the kidneys quickly, keeping them rare. Set aside.

Cut the fillet from the piece of lamb, weigh and add enough of the best trimmings from the loin to make up to 100 g/4 oz. Set this meat aside to make the mousseline. Turn the loin over, a