Lamb Kidneys with Fennel

Name: Lamb Kidneys with Fennel
Yield: Serves 4
Ingredients: 1 garlic clove, halved; 4 slices day-old ciabatta, crusts removed; 40 g (1½ oz) butter; 20 lamb kidneys, cut in half; 2 tablespoons olive oil; 90 ml (3 fl oz) vinegar; 1 small fennel bulb, thinly sliced; 2 large onions, thinly sliced; 3 tablespoons finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

20 lamb kidneys, cut in half
90 ml (3 fl oz) vinegar

Main course
Gluten-free

Method

Put the kidneys in a glass bowl, cover with cold water, add the vinegar and leave for 30 minutes.
Meanwhile, heat the olive oil and butter in a large frying pan. Add the onion and fennel, season well and cook over very low heat without browning for 20–25 minutes. Transfer to a bowl.
Core the kidneys and thinly slice. Add to a dry frying