Herb-roasted Lambs’ Kidneys with Seared Cauliflower

• 2 medium red onions, peeled and finely chopped
• 250 ml red wine
• 500 ml

Simmer the red onions in the red wine until the wine has almost completely reduced, then add the meat stock and continue to simmer until the sauce is of a gravy-like consistency.

Cut the cauliflower into 2-cm thick slices, lightly flour them and in batches fry in some of the vegetable oil on each side until lightly coloured.

Add the butter and continue cooking until golden. Keep