After marinating the meat, this is a quickly made supper or lunch dish. Lamb’s kidneys become tough and rubbery if they are overcooked but sliced fairly thinly and tossed over the heat for only a minute or two they magically produce an instant, richly flavoured sauce around them. Here it combines wonderfully with the marinated lamb. Serve with rice or mashed potatoes to soak up the juices.
Slice the lamb fillets crossways in approximately
Shortly before you want to eat, slice the mushrooms across fairly thinly. Peel the garlic and ginger and chop finely. Slice the spring onions, using as much of the green part as possible. Heat the butter and
Just before serving, put the remaining oil into the frying pan over a high heat. When the oil is smoking, add the lamb kidneys and marinade. Toss around for 2-4 minutes, really just to seal the meat-both lamb and kidneys should remain pink inside. Finally, stir in the spring onions and remove from the heat. Mix the lamb and kidneys with their sauce into the mushrooms. Taste, add salt and pepper only if necessary, and serve at once.
© 1997 Josceline Dimbleby. All rights reserved.