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Lamb Kidneys with Fennel
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
20 90 ml 3 fl oz
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
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