Lamb kidneys in port wine sauce

Ingredients

• 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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