Petitchef

Lamb kidneys in port wine sauce

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 4
12 lamb kidneys, cleaned and butterflied

2 tbsp butter

2 large garlic cloves, slivered

2 shallots, thinly sliced

25 cl port

25 cl chicken broth or fond de veau

Salt and pepper

Preparation

  • Saute the kidneys in the butter, 2 minutes per side. Take out of the pan and set aside. Brown the garlic and shallots in the same pan, add the port, chicken broth, salt and pepper. Boil and reduce the liquid by half. Return the kidneys to the pan and continue to cook for about 2 minutes.





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