Lamb Kidneys with Fennel

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. Put the kidneys in a glass bowl, cover with cold water, add the vinegar and leave for 30 minutes.
  2. 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.
  3. Core the kidneys and thinly slice. Add to a dry frying