Loin of Lamb Stuffed with Kidneys

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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