Roasted Lambs’ Kidneys with Cabbage and Mustard Dressing

Name: Roasted Lambs’ Kidneys with Cabbage and Mustard Dressing
Ingredients: 1 tbsp chopped parsley, to garnish; 1 quantity Mustard Dressing; 10 lambs’ kidneys in their suet; salt and pepper; salt and pepper; 1 large Savoy cabbage, cored and thinly sliced; 1 garlic clove, peeled and chopped; 75 g/3 oz butter; 1 large onion, peeled and thinly sliced

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                            

Ingredients

Method