Rognons Flambés ‘Lasserre’

• 4 lamb kidneys
• 4 tablespoons butter
• 1–2 teaspoons dijo

Skin kidneys and sauté quickly in half the butter to allow them to ‘stiffen’ and brown while still remaining practically raw.

Dice kidneys; melt remaining butter in a thick-bottomed frying pan and add diced kidneys, Dijon mustard and salt and freshly-ground black pepper, to taste, and stir well over a high flame for a minute or two before adding port.

Sprinkle kidneys with Armag