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Lamb’s Kidneys with Sherry and Smoked Paprika
- Serves
2
- Difficulty
Easy
Published 2008
Uncomplicated and robust, this smoky-tasting dish cheers the soul when alone, and is a good breakfast start to any cold day, when you can see your breath upon stepping outside. I shall write it for two.
Ingredients
4 1 1 tablespoon
Method
Have the kidneys cleaned of their skins by your butcher. Slice the kidneys in half lengthways, then with a small, sharp knife, cut out the undesirable white middle of each piece.
Peel the onion and cut it in half, top to bottom. Lie it on its flat side and cut it into the thinnest slivers you are capable of. When cut and cooked like this, they really wrap around the kidney, as opposed t
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