Lamb’s Kidneys with Sherry and Smoked Paprika from What to Eat Now (Autumn & Winter) by Valentine Warner
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 s
Ingredients
- large-flaked sea salt and black pepper
- 25 g butter
- 4 lamb’s kidneys, rinsed and patted dry
- 1 tablespoon olive oil
- 1 large onion
- ½ teaspoon pimentón de la Vera (hot smoked paprika)
- a splash of red wine vinegar
- 2 tablespoons Amontillado sherry (any will do)
- 2 slices of bread, toasted and buttered
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