Tossed Slices of Lamb Fillet and Kidneys with Mushrooms and Spring Onions

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.